Sri Lankan Kiri Baath (milk rice)

Wash and drain 2 cups of rice.
Add 3 cups of water and bring to a boil. slightly lessen the heat, and continue cooking till the rice start softening up.

Use a can of coconut cream. Add some salt to the milk to taste.
Start pouring a little coconut milk at a time while stirring the rice. Avoid burning the rice. Once the rice is cooked and the wetness evaporates, put the rice in a pan. Preferably on a banana leaf.

Kiri baath can be eaten with jaggery like a dessert or with curry and sambal.