Imbul Kiribath | Milk Rice Imbul Kiribath | How to make Imbul Kiribath Recipe by Grandma Menu

Welcome to Grandma Menu Channel
This video is about how to make Imbul Kiribath | Milk Rice Imbul Kiribath | Imbul Kiribath Recipe | Ibul Kiribath | Milk Rice Imbul Kiribath Recipe
Ingredients
White Rice 1 kg
Sugar 300 g
Coconut Milk 7 Cups
Scraped Coconut 2 Cups
Salt Powder
Cardamom
Today, grandma and daughter will make delicious Imbul Kiribath.
Imbul Kiribath, a sweet milk rice version, is a traditional Sri Lankan dish. For those with a sweet craving, milk rice filled with coconut and treacle is a must-try.
Put some sugar in a pan and melt it to produce pani pol. Heat the sugar until it turns a golden brown color. Make sure it doesn't get overheat. If this is the case, pani pol will have a bitter taste. When the sugar has turned golden brown, pour in some boiling water. Then season with salt and crushed cardamom. Then add the remaining sugar and treacle. When the sugar begins to bubble, add the scraped coconut and stir well. Cook for a few minutes until the water has evaporated. But don't let it dry completely.
To make milk rice, thoroughly wash the rice and place it in a cooking pot with water, cook like we would with regular rice. Meanwhile, add salt and coconut milk in a bowl. When the rice is done, add coconut milk. Cook the milk rice over medium heat, frequently stirring. Turn off the heat when the rice has absorbed all of the coconut milk and has begun to clump together.
Fill an oil paper or Kolapatha (areca sheath) with milk rice and spread it out evenly in a square. In the midst of the milk rice, keep some pani pol. To make a cylindrical form, keep both ends together, roll it, and then turn both ends in opposite directions, as if wrapping a toffee. Repeat until all of the milk rice and pani pol is over.
Enjoy.
We hope you have fun cooking with Grandma and daughter.
Love you All!
Grandma
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