Ceylon Cinnamon Quills 1Kg

Information

Recipe for Ceylon Cinnamon Quills

Kiribath with Cinnamon-Coconut Milk

Servings: 4
Prep Time: 5 mins
Cook Time: 30 mins

Ingredients:

• 1 cup white rice (short-grain like sushi rice)

• 2 cups water

• 1 cup thick coconut milk

• 1 Ceylon cinnamon quill (broken into pieces)

• ½ tsp salt

• ½ tsp sugar (optional)

Instructions:

1. Cook Rice: Rinse rice, then cook with water in a pot until fully softened (~15 mins).

2. Infuse Coconut Milk: Warm coconut milk with cinnamon quill pieces and salt in a separate pan (do not boil). Let steep 5 mins, then remove cinnamon.

3. Combine: Pour infused coconut milk into cooked rice. Stir over low heat until creamy and porridge-like (~5 mins).

4. Set & Serve: Press into a greased tray, cool slightly, then cut into diamond shapes. Traditionally eaten with spicy lunu miris (chili relish).

Key Tips:

• Ceylon cinnamon’s magic: Its subtle citrusy notes elevate the coconut without overpowering.

• Texture: For authentic kiribath, the rice should hold its shape when sliced.

Other Signature Ceylon Cinnamon Quill Recipes:

1. Mexican Cinnamon Coffee (Café de Olla)

   • Brew coffee with a Ceylon quill + piloncillo sugar.

2. Persian Jeweled Rice

   • Studded with barberries, pistachios, and cinnamon-infused butter.

3. Ceylon Cinnamon Ice Cream

   • Steep quills in warm cream before churning for a floral vanilla alternative.

Why Ceylon Cinnamon?

• Healthier: Low in coumarin (unlike cassia), safe for daily use.

• Gourmet touch: Fragrant and slightly sweet—ideal for desserts, curries, and drinks.