Ross il-forn (Baked rice)

ROSS IL-FORN (BAKED RICE)

There are two methods which I use; one uses boiled rice, the other raw rice.  I tend to prefer the first method, with the pre-boiled rice because the result is of a nicer, softer consistency.  You may cook this in the oven for around 45 minutes on 175 (fan electric oven) or else, use the ‘borma forn’ which is a pan traditionally used for baking over the hob when ovens weren’t readily available!

For the sauce:   Fry in some oil a chopped onion, 3 cloves chopped garlic, 4 lean bacon rashers chopped, 500g lean mixed beef and pork mince;  add 1 tbs mixed spice, 1 bay leaf, 6 chopped tomatoes, 3 tbs tomato puree, seasoning, one beef stock cube, one glass of wine.  Simmer to a thick sauce.  Boil the rice for around 20 minutes, till just done;  mix with the sauce, add some grated cheddar and parmesan, 2 beaten eggs.  Put rice mix in a dish (or borma forn) lined with baking paper, sprinkle some breadcrumbs, grated parmesan and cheddar on top.  Bake in a preheated oven (170/175) or in borma forn on medium heat on its lowest setting for around 1 hour.

Note:  if using raw rice just mix the sauce with the rice and add two cups water to every cup of rice and sauce, but do not add eggs at this stage;  bake for around 30 minutes, take out the dish and mix well, add the beaten eggs and cheese at this stage and bake for a further 1 hour on 160 or until all liquid is absorbed.