250 g rice
250 ml water
375 ml thick coconut milk
1/2 tsp salt
Directions
Wash the rice and place in a pan with the water.
Bring to the boil and simmer until rice is soft. Add
the coconut milk and the salt and mix well with a
wooden spoon. Gover the pan and simmer over a low
flame until the milk is absorbed. Place the rice on a
shallow serving dish and flatten smooth. Cut into
diamond or square shapes. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN #962 224 010 0
Servings: 1 servings
Kiri Buth (Milk Rice) Recipe brought to you by Recipe Ideas
Categories: Beverages; Rice; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into distant history, at least as far back into history as the Egyptians, and quite possibly further than that. Having said that, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are some stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled some scripts which described recipes prepared by the Romans. He tells us how the roman meals were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times used a wide range of spices, including some familiar names for example basil, rue and dill. Later, we have two interesting cookery books from the 14th Century ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals eaten by the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as basil and coriander. These new culinary innovations led to an eruption in cookery books, the majority of which still exist in private collections. For the decades that followed, the rich families of Europe tried to lay on the best banquets, and as a result cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and writing down recipes common in their social group. By the time we get to the 1900s, recipe books were increasing in popularity due to increased literacy, more free time and a general increase in wealth. The arrival of television brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Kiri Buth (Milk Rice) recipe.
