Maltese Baked Rice (Ross il-Forn)

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Maltese Baked Rice (Ross il-Forn)

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8

A Family-Inspired Comfort Food Classic

Ross il-Forn (Maltese Baked Rice) has always been one of my favorite comfort foods. After craving the version my parents used to make, I searched everywhere for my mother's recipe book but couldn't find it. So, I turned to several traditional Maltese recipes and YouTube videos for inspiration and created my own version.

I'm happy to say it turned out wonderfully. My wife and a close friend both loved it, and I truly believe my parents would have been proud of this recipe. It captures the rich flavors and comforting memories of growing up with homemade Maltese cooking.

This hearty baked rice combines seasoned beef, pork, bacon, corned beef, tomatoes, Parmesan cheese, and warm spices into a delicious one-pan meal that's perfect for family dinners, potlucks, or leftovers the next day.

Ingredients

For the Rice

• 2 cups basmati rice

Tip: Wash the rice thoroughly until the water runs clear. Cook for 8 minutes, then immediately rinse under cold water and drain well. The rice will finish cooking in the oven.

Meat Sauce

• 2 tablespoons olive oil
• 1 large white onion, diced
• 4 large garlic cloves, finely chopped
• 2 slices bacon, finely chopped
• 2 tablespoons tomato paste
• ½ pound beef mince (ground beef)
• ½ pound pork mince (ground pork)
• 1 (12-ounce) can corned beef
• 1 (14-ounce) can chopped tomatoes
• 1 (24-ounce) jar passata
• ½ cup water (use to rinse the passata jar)
• 2 bay leaves

Seasonings

• 2½ tablespoons curry powder
• 2 teaspoons freshly ground black pepper (plus extra for topping)
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1½ teaspoons sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme

Cheese & Egg Mixture

• 2 cups freshly grated Parmigiano Reggiano
• 3 large eggs
• ½ cup whole milk

For the Baking Dish

• Butter for greasing

Instructions

1. Prepare the Rice

Wash the basmati rice thoroughly until the water runs clear.

Cook the rice in boiling water for 8 minutes.

Drain immediately, rinse under cold running water to stop the cooking process, and allow the rice to drain completely.

2. Make the Meat Sauce

Heat the olive oil in a large Dutch oven or heavy pot over medium heat.

Add the diced onion and cook for about 3 minutes, until beginning to soften.

Stir in the garlic and chopped bacon. Cook for another 2 minutes.

Add the tomato paste and cook for approximately 2 minutes, allowing it to caramelize slightly.

Mix all of the seasonings together and stir them into the onion mixture until fragrant.

Add the beef mince, pork mince, and corned beef.

Cook, breaking the meat apart with a spoon, until browned.

Stir in:

• Chopped tomatoes
• Passata
• Water
• Bay leaves
• Sugar

Bring to a gentle boil.

Reduce the heat, cover, and simmer for 10 minutes.

3. Prepare the Egg Mixture

In a medium bowl whisk together:

• 3 eggs
• ½ cup whole milk

Set aside.

4. Assemble the Ross il-Forn

Preheat the oven to 350°F (175°C).

Butter a 13 × 9-inch baking dish.

Begin layering:

• A few ladles of meat sauce
• A layer of cooked rice
• A generous sprinkle of Parmigiano Reggiano

Continue layering until all the ingredients have been used.

Using a large spoon, gently stir everything together so the sauce, cheese, and rice are evenly distributed.

Slowly pour the egg and milk mixture over the rice while gently stirring continuously. This prevents the eggs from cooking in one spot and ensures they are evenly incorporated throughout the dish.

5. Bake

Cover tightly with aluminum foil.

Bake for 30 minutes.

Remove the foil.

Discard the bay leaves.

Gently stir the rice once to redistribute the ingredients evenly.

Level the surface.

Sprinkle the remaining Parmigiano Reggiano evenly over the top.

Finish with several generous cracks of freshly ground black pepper.

Return to the oven, uncovered, for another 30 minutes, or until the top is beautifully golden brown with crispy edges and the rice is fully tender.

6. Rest and Serve

Allow the Ross il-Forn to rest for 10 minutes before serving.

Run a knife around the edges of the baking dish and cut into squares.

Serve with:

• A fresh green salad
• Steamed vegetables
• Crusty Maltese bread
• Or simply enjoy it on its own.

Anthony's Notes

• Cooking the rice only 8 minutes before baking keeps it from becoming mushy.
• Freshly grated Parmigiano Reggiano provides the best flavor and melts beautifully.
• The combination of beef, pork, bacon, and corned beef creates a rich, traditional Maltese-style filling.
• This dish tastes even better the next day and reheats exceptionally well.
• Leftovers freeze beautifully for quick homemade meals.

A Taste of Malta

For me, Ross il-Forn is more than just a meal—it's a connection to my family's Maltese heritage. Every bite brings back memories of home, family gatherings, and the wonderful meals my parents prepared with love. While this recipe is my own interpretation, it was inspired by those cherished memories, and I hope it brings as much comfort to your table as it does to mine.

Bon Appétit… or as we say in Malta, L-Ikla t-Tajba!

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