Kiribath for the first of the month

Method

1. 1

   Rinse the rice

   Wash the rice in cold water until the water runs clear. This takes the loose starch off and keeps the finished kiribath smooth rather than gluey.

2. 2

   Cook the rice

   Put the rinsed rice, water, pandan leaf and half the salt in a heavy-bottomed pan. Bring to the boil, then cover and cook on a low heat for 12 to 15 minutes until the water has gone and the rice is very soft.

3. 3

   Add the coconut milk

   Pour in the coconut milk and the rest of the salt. Stir gently so every grain is coated. Do not worry if it looks loose at this stage.

4. 4

   Simmer until thick

   Keep the pan on the lowest heat and stir every minute or so for 8 to 10 minutes. The rice is ready when it is thick and creamy and pulls away from the side of the pan as you stir.

5. 5

   Press and set

   Tip the rice onto a plate or into a lined tray and press it flat with the back of a wet spoon to about 3cm deep. Leave it for 15 to 30 minutes to firm up.

6. 6

   Make the lunu miris and serve

   Pound or blitz the onion, chilli flakes, Maldive fish, lime juice and salt to a rough paste. Cut the kiribath into diamonds with a wet knife and serve with the sambol on the side.