Ross il-Forn (Maltese Baked Rice)
Ross il-forn, a traditional Maltese dish, embodies the essence of Mediterranean cuisine with its layers of pasta, rich meat sauce, and gooey cheese. This comforting baked dish, reminiscent of lasagna, offers a hearty and indulgent dining experience, perfect for gatherings and family meals alike.
Ingredients
- 400 g long grain rice or basmati
- 400 g ground beef (or pork/turkey mince)
- 200 g ricotta
- 3 eggs well beaten
- 250 g tomato puree you can use fresh tomatoes
- 1 white small onions chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon mild curry powder optional
- 50 g parmesan cheese
- 1 tablespoon tomato paste kunserva
- 1 teaspoon sugar
Instructions
- Parboil the rice by bringing a medium pot of water to a boil, filling it three-quarters of the way. Add the rice and simmer for 15 minutes. Drain and set aside.
- In a large pan, add the olive oil and sauté the onion over medium heat for 5 minutes until softened.
- Add the minced meat and fry for 10 minutes or until browned. Stir in the tomato paste and curry powder, cooking for an additional 5 minutes mixing the meat with the tomato paste.
- Add the tomato puree together with the sugar and bring the mixture to a boil, then reduce to a simmer. Cook for 15 minutes.
- Add the ricotta together with the salt and pepper and mix well.
- Preheat the oven to 220°C (425°F).
- Combine the cooked rice, most of the parmesan cheese (reserving some for topping), and 2 eggs.
- Sprinkle the remaining parmesan cheese on top together with an egg.
- Reduce the oven temperature to 180°C (350°F) and bake the dish for 30 minutes, or until crispy around the edges.