Kiribath Coconut Milk Rice with Lunu Miris & Fried Eggs

Name: Kiribath Coconut Milk Rice with Lunu Miris & Fried Eggs
Total time: 40 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1½ cups short-grain rice (Calrose or sushi rice); 1 can (13.5 oz) full-fat coconut milk; 4 eggs; 1 small red or yellow onion (or 3 shallots); 2 limes; 1 tsp salt; 2 tsp red chili flakes; 1 tbsp oil; ½ tsp sugar

BreakfastSri Lankan40 minServes 4585 kcal14 g protein

Photo: AntanO · CC BY-SA 4.0 · source

Sri Lanka's celebration breakfast: soft rice simmered in coconut milk, pressed flat and cut into diamonds, then topped with a fiery lime-and-onion chili relish and a crisp-edged fried egg.

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Ingredients

1½ cups short-grain rice (Calrose or sushi rice)
1 can (13.5 oz) full-fat coconut milk
4 eggs
1 small red or yellow onion (or 3 shallots)
2 limes

From your pantry: 1 tsp salt, 2 tsp red chili flakes, 1 tbsp oil, ½ tsp sugar.

Instructions

Rinse the rice until the water runs clear. Put it in a heavy pot with 3 cups water and 1 tsp salt, bring to a boil, then cover with the lid slightly ajar and cook on medium until the water is absorbed, about 15 minutes.
Turn the heat to low, stir in the coconut milk and keep cooking, stirring often, until the rice turns thick, sticky and almost porridge-like and pulls away from the pot, 8 to 10 minutes.
Scrape the rice onto an oiled plate or small sheet pan and smooth it into an even 1-inch-thick slab with the back of an oiled spoon. Let it set for 10 minutes, then cut into diamonds with an oiled knife.
For the lunu miris, pound or pulse the onion with the chili flakes, a big pinch of salt and the sugar until it is a rough red paste, then squeeze in the juice of 1½ limes. Taste: it should be hot, salty and sour.
Fry the eggs in the oil over medium-high heat until the whites are set and the edges are lacy and crisp, 2 to 3 minutes. Serve the kiribath warm with a spoonful of lunu miris and an egg on each plate.

Tip: Traditional lunu miris includes a spoonful of Maldive fish flakes for savory depth; a few drops of fish sauce in the relish gets you close. A pandan leaf in the cooking water adds the classic aroma if your Asian grocer has it.