Crispy Kiribath Bites with Lunu Miris Mayo

Method

1. Rinse the rice 2–3 times in cold water, pouring off the cloudy water, then drain well.

   Add in this stepShort-grain white rice 180 g

2. Put the rice and water in a 18 cm heavy-based pot, bring to the boil over high heat, stir once, cover and cook on low heat for 20 min, until the grains are very soft.

   Add in this stepWater 500 ml

   high heat→low heat

3. Pour in the coconut milk with the salt dissolved in it and cook over low heat for 5 min, stirring and pressing non-stop, until it turns creamy and comes away from the pot in one mass.

   Add in this stepThick coconut milk 200 mlSalt ¾ tsp

   low heat

4. Spoon the rice into a 15×12 cm container lined with cling film or baking paper and press it firmly into an even layer about 2.5 cm thick. Let it cool slightly, cover and refrigerate for 1 h until firm. Well-set rice cuts cleanly and holds its shape in the pan.

5. Make the lunu miris mayo: chop the onion very finely and mix with the mayonnaise, chilli flakes and lime juice. Taste and adjust with more lime or chilli.

   Add in this stepMayonnaise 4 tbspRed onion 30 gDried chilli flakes 1 tspLime ½

6. Cut the set kiribath into 2.5 cm cubes. Spread the cornflour on a plate and coat each cube thinly on all sides, shaking off the excess.

   Add in this stepCornflour (cornstarch) 3 tbsp

7. Pour oil 1 cm deep into a 20 cm frying pan and heat over medium heat. When a wooden chopstick dipped in the oil releases a steady stream of small bubbles (about 170 °C), add the cubes without letting them touch and fry for 5 min, turning, until golden and crisp on all sides. Work in batches if the pan is crowded. Lower the cubes in gently at the edge of the pan to avoid splashes, and keep wet hands and utensils away from the oil.

   Add in this stepVegetable oil (for frying) 200 ml

   medium heat

8. Drain on kitchen paper, scatter with sliced spring onions and serve hot with the lunu miris mayo.

   Add in this stepSpring onions 1