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Lamprais Rice
Lamprais Rice is a traditional Sri Lankan recipe for a classic rice that accompanies a lamprais meal of mixed meat curry, egg, vegetarian curry. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Lamprais Rice.
prep time
10 minutes
cook time
30 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesSri-lanka Recipes
This is the rice that typically accompanies
Lamprais/Lampara curry.
Ingredients:
300g (1 1/2 measures) white rice (parboiled)
115g (1/4 lb) ghee
115g (1/4 lb) red onions
20 peppercorns
6 whole cloves
10cm (4-in) piece of rampe (screwping)
1/2 stem lemongrass
1 sprig of curry leaves
7.5cm (3 in) piece of cinammon
15 cardamom pods (powdered)
salt, to taste
Method:
Heat the ghee in a ‘chatty’ or wok, and when very hot add in the onions, a small piece of the rampa (screwpine leaf), the curry leaves and the lemongrass and stir until the onions are fried (about 10 minutes). Now add the rice (which must be thoroughly washed) and stir for a few minutes to coat in the oil.
Add the stock and the remainder of the ingredients (except the cardamoms) and boil until the rice is almost cooked (about 15 minutes), at which time stir in the cardamoms and continue to boil till the rice fully cooked (about 3 minutes).
(For a quick stock boil 500g beef rib bones or chicken bones with 2l water for 10 minutes; strain and use).
