Milk Rice also known as Kiri Bath is a symbolic food that well marks Sri Lankan identity to the world. (“Kiri”-in English is Milk, “bath”in English is rice). It is a food every Sri Lankan is willing to taste which is milky in taste. On every auspicious day, like New Year day, preparing milk rice is a common tradition among Sri Lankans. Before starting any good work, like starting a new business, or going for a new job, tasting some milk rice has become a tradition in Sri Lanka. It is the symbolic food that marks prosperity and success. Especially on a New Year day a pot full of coconut milk is boiled letting it overflow to mark the prosperity of coming year. Then the same milk is used to make milk rice adding washed rice, and a pinch of salt. Some make it adding coconut milk and rice at the same time. Once the rice is well cooked, the traditional way is to put the warm milk rice on a banana leaf and spread it on the leaf like a patty (like a flat cake). The banana leaf also adds a unique aroma to the milk rice. Instead of banana leaf some use a flat tray or a flat cutting board. Soon as it is layered it is cut in to pieces by a knife in square/ diamond shape before serving. Without cutting into dices it can also be tasted just like eating rice and curry. Milk rice tastes more if it is tasted soon after it is cooked before it is chilled. Most often milk rice is served along with a spicy Lunu Miris ; a paste which is made out by grinding Red chilies , onion, salt and lime. (Maldives fish if preferred). Apart from that it can also be tasted with banana, jaggery, Maldives fish Sambol, fried onion curry etc. There is another variety of Milk rice where some green grams are added along with rice to make it tastier and nutritious.