Kiri Buth

Rinse the rice thoroughly under cold running water until the water runs clear, then drain well.

Heat the water in a heavy-bottomed pot over medium-high heat until it comes to a boil.

Add the rinsed rice and salt to the boiling water, stir once, and allow it to come back to a boil.

Reduce the heat to low and cover the pot with a tight-fitting lid, then simmer for 10 minutes.

Pour the thick coconut milk slowly into the pot with the partially cooked rice and stir gently to combine.

Cover the pot again and continue simmering over low heat until the rice is tender and the coconut milk is absorbed, approximately 10 minutes.

Remove from heat and let the pot rest, covered, for 2 minutes to allow the steam to settle and the flavors to meld.

Fluff the kiri buth gently with a fork and serve hot as a creamy rice pudding.