Tuesday, May 12, 2009

happy new year!

sri lankan new year that is - actually, it was sri lankan new year over a month ago but i didn't get a chance to write about this because of all the hoopla with my cat. anyway, i'm not entirely sure about the history behind sri lankan new year but i believe it has something to do with the end of the harvest and the movement of the sun from the House of Aries to the House of Pices. monsoon season also begins around this time of year which symbolizes regrowth and renewal.
it's a pretty holiday in sri lanka and i'm sure the towns are decorated with laterns and lights and the people are all eating the numerous new year's treats.

i know that i have spoken of kiribath before. it is a heavenly combination of rice and coconut milk with a touch of salt added for flavour. kiribath translates directly from sinhalese to milk (kiri) rice (bath - pronounced 'buth') and it is made on auspicious occasions such as new year's day and the first day in a new house. we wanted to make this all those weeks ago when we thought Mac would be home from the hospital to celebrate new year's with us. well, that obviously didn't happen, and so we had to wait for the next best occassion to make it - another 'new year' celebration.

Wesak is the Buddhist name given to the full moon day in May. this is the day that the Buddha is believed to have become enlightened. it is a very special day for Buddhists around the world and it is certainly considered to be an auspicious occasion, similar to new year's. Wesak this year fell on Friday, May 8th. Mac returned home a week earlier. the rice was washed, the coconut milk purchased, the stars were aligning - it was finally time, for kiribath.


kiribath is best when made with starchy rice so that it thickens up well. use 1 part of short grain white rice to 2 parts liquid. i use half coconut milk and half water. add a pinch of salt and cook over medium heat until the mixture is thick and the rice is tender. kiribath is really just a very thick rice pudding, so once most of the liquid has been absorbed, remove the pot from the heat and let it stand for a few minutes to cool. after about 10 minutes, spread the mixture onto a plate or a platter. it should be about 1 1/2 inches thick. once it has cooled completely, cut it into squares.
kiribath is typically served with lunu miris and hakuru (palm treacle/syrup that has been formed into a hard ball - think about the best brown sugar you have ever had and then imagine in a million times better!).
it is honestly one my favourite things to eat, in the world. i could live off of this stuff...


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