Homemade Rice Milk from Sri Lanka

• 1 pound, 1-23 ounces, weight White Rice
• 2 cups Water
• 2 cups Thick Coconut Milk
• Salt To Taste

1. Wash the rice, put in a medium saucepan and add water.
2. Bring to the boil over medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes.
3. Add coconut milk and salt, stir well, and reduce heat to low.
4. Continue cooking over low heat for another 10 minutes until the milk has been absorbed and the rice is very soft and creamy.
5. By now rice milk is ready.
6. Transfer the rice milk to a flat plate and fatten down with a piece of butter paper.
7. If you like any shape, you can use a cookie cutter.
8. Serve with fish, chicken curry, banana.

weight white rice, water, coconut milk, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-rice-milk-from-sri-lanka/ (may not work)