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).