Saturday, July 11, 2009

Baked Rice - Ross Fil Forn

Baked Rice

This traditional dish was always accompanied by a (for want of a better name) sauce made of white vinegar and finely chopped onions that we would sprinkle over the rice. DO NOT put too much or the flavor will be overwhelming but just the right amount and you have a most original dish!

3 cups of rice
3 eggs, beaten
2 cups evaporated milk
3 tbs tomato puree
1 onion chopped
1 1/2 cups tomato pulp
250gms corned beef (canned)
600 g ground beef
150 g grated cheese
2 cups chicken stock
8 cups hot water
Salt and pepper

Heat the olive oil in a skillet over medium heat.
Add the onion and ground beef and cook, stirring until the beef is evenly browned.
Mix in the crushed tomatoes, chicken stock and tomato puree.
Simmer for 25 minutes over low heat.
Meanwhile, place the rice into a saucepan with enough water to cover by one inch.
Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
Preheat the oven to 400 degrees F (200 degrees C).
Mix in the half-cooked rice into the meat mix.
Stir in the milk, eggs, and cheese
season with salt and pepper.
Transfer to a greased baking dish.
Sprinkle Parmesan cheese over the top.
Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.


  1. I don't think I have ever had baked rice like this before. Sounds good.

  2. Hi. This recipe looks delicious. How much sevings will you have please?

  3. This is the real Maltese baked rice recipe. Just as it should be! Tried it and it turned out wonderful.


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