Baked rice (Ross il forn)
 
Cook time
Total time
 
A Maltese dish to feed anyone who is really hungry. Serve hot or cold.
Author:
Cuisine: Maltese
Ingredients
  • 2½ cups long grain rice
  • 500g beef or pork mince (or a combination of the two)
  • 1 onion diced
  • 2 cloves garlic diced
  • 2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1 courgette diced
  • 1 can chopped tomatoes
  • 1 350 gram jar passata
  • 1½ cups water
  • 1½ cups grated cheddar cheese (1/2 cup is to be left aside to place on top of the dish before baking)
  • ½ cup grated parmasen cheese
  • 4 eggs lightly beaten
  • Olive oil for frying
Instructions
  1. Par boil rice by filling a medium pot with water ¾ of the way and boil. Add rice and reduce water to simmer for 15 minutes.
  2. Drain rice and set aside.
  3. Fry 1 tablespoon olive oil in a large frying pan and add mince. Fry for 5 minutes and then add tomato paste and curry powder. Fry for a further five minutes or until meat is browned. Remove fried meat and set aside.
  4. In the same pan add 1 tablespoon olive oil and fry onion and garlic on medium heat for five minutes.
  5. Add courgette and fry for a further five minutes.
  6. Add back the meat and add the chopped tomatoes, and passata.
  7. Bring to a boil and then reduce to a simmer. Simmer for fifteen minutes.
  8. Once completed preheat oven to 220oC.
  9. Add rice, cheese (leave some cheddar cheese aside to place on top) and eggs to the meat and tomato sauce mixture.
  10. Add the mixture in a medium sized baking dish plus the 1½ cups water too.
  11. Place the remaining ½ cup of cheddar on top.
  12. Reduce the oven to 180oC and place the dish in the oven.
  13. Cook for 30 minutes or until crispy around the edges.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/baked-rice-ross-il-forn/