Kiribath, Kalupol and Crispy Bits [Part 1]

1. Line 2 ramekins with cling wrap with plenty of overhang.

2. To make the kiribath, place the washed rice in a saucepan along with the water, garlic, and salt. Bring to a boil over a high flame.

3. Reduce the flame to medium & continue cooking the rice while stirring every 5 minutes or so to agitate the rice.

4. Once rice is completely cooked through (test this by squishing a grain of rice to check for any resistance), add in the coconut milk.

5. Stir vigorously over a medium flame until all the coconut milk is absorbed & the rice is soft and almost mushy.

6. Decanter the rice into the lined ramekins and press down to pack the rice in. Leave aside to cook.

Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.