"Ross il-Forn" Maltese Style Oven-Baked Rice

Serves: 8

Prep Time: 10 minutes

Cooking Time: 1 hr 15 min

Ingredients:

• 500 gr long grain rice

• 500 gr minced beef

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves of garlic, minced

• 1 medium zucchini, grated

• 1 large carrot, grated

• 1 tbsp curry powder

• 1 jar (675 ml) tomato passata

• 2 tbsp tomato paste (‘kunserva’)

• 125 ml water

• 2 eggs

• 250 ml milk

• 4 tbsp grated cheese

• 1 chicken stock cube

• 1 tbsp granulated sugar

• Salt and pepper, to taste

• 1 tsp butter

• 2 tbsp grated cheese, for the topping

Method:

1. Par boil rice according to packet instructions. Drain and set aside.

2. Pre-heat the oven to 200°C.

3. In a large pot, fry the onion and the garlic in the olive oil. Add the minced mea. Cook for 2 minutes and then add the curry powder. Add the grated zucchini and carrots. Mix the mixture well and cook for 5 minutes.

4. Add the passata, the tomato paste and the water and mix well.

5. Add the stock cube, sugar and salt. Bring to a boil and then reduce to a simmer. Simmer on low heat for 20 minutes.

6. In a bowl, mix together the eggs, milk and grated cheese.

7. Add rice and the egg mixture to the meat and tomato sauce.

8. Butter a large baking dish and add the add the rice mixture.

9. Place the dish in the oven and bake for 45 minutes or until crispy around the edges.

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