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).
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.
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