Milk Rice Cake

–from the kitchen of Himali Samaraweera (doctoral student, meat science)


4 cups of white rice

Cream of 1 coconut (or one 13-ounce can cream of coconut)

Salt to taste


Wash rice and cook the rice with 8 cups of water on low heat. When the rice is almost done, mix the salt with the coconut milk and add to the rice stir and cook for a few more minutes.  Place the hot rice on to a platter and flatten it using flat spoon or spatula. Then cut in to diamonds.  Serve with chutney or juggery (or any syrup).

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