Lamprais

Lamprais is a Sri Lankan rice dish introduced by the Dutch Burghers, an ethnic community of mixed Dutch, Portuguese and Sri Lankan descent who developed it during the era of Dutch rule over coastal Sri Lanka from 1658 to 1796, likely adapting the Indonesian dish lemper. Its name derives from a Dutch term for a packet or lump of rice. The dish consists of rice cooked in stock together with a mixed meat curry, seeni sambol, belacan and frikkadeller meatballs, all wrapped in a banana leaf and baked in an oven.