Ross il-Forn (Baked Rice)

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Ross il-Forn (Baked Rice)

Ross il-Forn (Baked Rice) is a traditional Maltese recipe for a classic baked dish of rice and meat in a tomato and beef stock base thickened with eggs and cheese. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Baked Rice (Ross il-Forn).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Additional Time:

(+chilling)

Serves:

Rating:

Tags : Sauce Recipes Beef Recipes Vegetable Recipes Baking Recipes Malta Recipes

Ingredients:

250g minced meat
1 tbsp cooking oil
1 onion, sliced
50g tomato purée
100g tomatoes, blanched, peeled and chopped
300g beef stock
salt and freshly-ground black pepper, to taste

250g rice
4 eggs, beaten
25g cheese, grated
1 tbsp fresh basil, shredded (optional)

Method:

Heat the oil in a frying pan then add the onion and meat and fry until the meat is browned (about 5 minutes). Stir in the chopped tomatoes and the tomato purée. Bring to a simmer then add the beef stock. Return to a simmer and cook for 30 minutes.

In the meantime, bring a pan of salted water to a boil, add the rice and cook for about six minutes, or until half done. Take off the heat, drain and wash under cold, running water. Stir the rice into the beef stock mixture.

Take the stock and rice mixture off the heat then stir in the beaten eggs, cheese and basil (if using). Adjust the seasonings to taste then pour the mixture into a well-greased baking dish.

Transfer to an oven pre-heated to 170°C and bake for about 45 minutes, or until cooked through and the top has formed a brown curst. Serve hot.