Ross il-forn (baked rice)

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15 Responses to Ross il-forn (baked rice)

  1. Lorraine Thatcher says:

    Wow, you have made my favorite dish. As it’s night time in Australia, I have made a decision after seeing your dis, that I am going to make this tomorrow! Love all your recipes. You noted on here that you used to watch your grandmother making this, “ta Bice”! May I ask, was she from Birzebbugia?

    My maiden name was Spiteri.

    Lorraine Thatcher

    • lorraine says:

      Hi Lorraine ,ross il-forn ,baked rice is an all time favorite at home. My grandma Bice was from Marsa not Birzebbugia.She was a very good cook God Bless her soul. Makes me so happy to see you and other Maltese living all over the world enjoy cooking Maltese food and even tourists who visit Malta then once back home cooking Maltese dishes .
      Best regards dear Lorraine 🙂

  2. Anton Mifsud says:

    My favorite

  3. Irene Sultana says:

    Hello Lorraine,
    I think you’re a very good cook!! I wonder if you can help me with a recipe! I wish to find a good old fashioned recipe of a cake ‘tan-nanna’. It used to be mixed by hand in the old days, and it had sultanas, some candied peel, and almonds. It was really nice, you could smell it from the front door, before you entered the house. I would be very much obliged if you know it and share it with me, as it brings me back childhood memories!!
    Best regards,
    Irene Sultana.
    e-mail address is

    • lorraine says:

      Hi Irene I will try ask my mum about that cake. I guess most her their own recipes and so they vary.Hopefully my mum remembers that recipe. I will let you know.
      Best regards

  4. Judy Vassallo says:

    Hi I use pretty much the same recipe as you, but instead of mince I use tin corned beef.
    I am grateful to everyone posting their Maltese recipes, it helps me to learn. I am sorry I never
    learnt more of the good Maltese cooking from my mother inlaw god rest her soul. I just thought she would be around forever to teach me.
    Keep up the good work everyone

    • lorraine says:

      Hi Judy sorry Im late with my reply but I am redecorating my home and was a bit busy. Yes you can use corn beef or any kind of mince meat you wish. Glad you enjoy our recipes and Maltese food. Best regards and thank you for your lovely comments. 🙂

  5. Rachel says:

    Hi..just trying out your recipe..I forgot to but some peas but the rest ok.I wondered if you can help me out in the measurements of the ingredients for two people.
    Thanks agian

    • lorraine says:

      Well that is for 6 persons so you need to either make half the quantity so you have extra or use 1/3 of the ingredients .

  6. Vanessa Byrne says:

    I used live in Birzebbugia, back in the 80,s. I am goning to make this Sunday with some Brodu. mmmmm

  7. maria says:

    when u said add the rice….the rice has to be boiled already?

    • lorraine says:

      Hi Maria yes the rice is already cooked and I explained how to cook the rice the only word partially hidden is stirring then the recipe resumes further down. If you need to know anything else just send me a msg and I will be glad to answer you.

  8. Janet Micallef says:

    Hi Lorraine,

    Thanks for your receipe this is the closest receipe to my mother in law but you have it broken it down into measurements which is handy for me who does not not to make my sight and need these measures.
    I am wondering if you know the receipe for beef and tomatoes its called (i wont spell it right) but it sounds like this when you say it here goes,,,,- La Ha Forwa….,Hope you can help
    Anyway thanks for sharing your families authentic receipes passed down from your mum/ Nanna
    Much appreciated

    • lorraine says:

      Hi Janet glad you enjoyed and tried my recipe. I think you mean Laham fuq il-fwar ,steamed beef slices with tomatoes ,garlic and parsley. Usually its cooked over broth,layers of thin slices of beef with sliced garlic ,seasoned well and tomato slices and chopped parsley. A bit of water is added and put over the simmering broth to cook. Usually an enamel dish was used. Best regards,Lorraine

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