Maltese Baked Rice Better Than The Original 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 MALTESE STYLE

Steps:

• In a large skillet, heat oil and add onion. Cook until soft and translucent. Add pork and cook until meat is browned and cooked through. Add tomato paste, 1/2 cup broth, curry powder, salt and pepper. Mix well.
• Whisk eggs in a medium bowl and add 1 1/2 cups parmesan cheese and milk - mix well.
• In an large deep casserole dish, place rinsed and drained rice. Cover with meat sauce mixture and stir to combine. Add egg mixture and stir to combine thoroughly. Add 1 cup chicken broth and mix well.
• Preheat oven to 325 and bake casserole for 30 minutes. Stir mixture to evenly distribute. Sprinkle 1/2 cup of parmesan over the top, if desired, and continue baking 30 minutes or until rice is set and golden brown.