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Rice (either the red variety or the regular white rice)
2 cups
3 cups
Thick coconut milk
2 cups
to taste  

Wash the rice well. In a pan, put the rice, water and salt. Bring it to a boil. Lower the heat. Cover and cook until the rice is soft and the water is absorbed. Stir in the coconut milk. Simmer until the coconut milk is absorbed and the rice is very soft and creamy. Cool slightly and turn out into a flat dish. Level the sides and top with a knife. When cold, cut kiribath into diamond shapes. Can be served as the main course with the accompaniments suggested above.