Baked Rice Ross Il Forn Food

BAKED RICE (ROSS IL FORN)

Steps:

• 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.
• Drain rice and set aside.
• 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.
• In the same pan add 1 tablespoon olive oil and fry onion and garlic on medium heat for five minutes.
• Add courgette and fry for a further five minutes.
• Add back the meat and add the chopped tomatoes, and passata.
• Bring to a boil and then reduce to a simmer. Simmer for fifteen minutes.
• Once completed preheat oven to 220oC.
• Add rice, cheese (leave some cheddar cheese aside to place on top) and eggs to the meat and tomato sauce mixture.
• Add the mixture in a medium sized baking dish plus the 1½ cups water too.
• Place the remaining ½ cup of cheddar on top.
• Reduce the oven to 180oC and place the dish in the oven.
• Cook for 30 minutes or until crispy around the edges.

BAKED RICE (ROSS FIL-FORN)

Steps:

• Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. 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).
• Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella 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.