Maltese Baked Rice(Ross il-forn) by Rita Knowles
100 g Parmesan cheese cut into 2 cm chunks
350 g long grain rice
700 ml boiling water
1 small onion cut in half
2 cloves of garlic
30 g vegetable oil, plus more for greasing
250 g minced shoulder pork 250 g minced beef
100 g pancetta
100 g kunserva (tomato puree)
1 tsp sugar
1/2 tsp curry powder
700 ml beef or chicken stock
Salt and pepper to taste
4 eggs, beat
Grease a baking dish, size approximately 30cm x 20 cm, 8cm deep.
Place Parmesan cheese in mixing bowl and grate 15 sec/speed 10. Place in a small bowl and put aside.
Put a bowl on top of the mixing bowl and weigh the rice. Wash the rice. Add rice and boiling water to the baking dish and put aside.
Place onion and garlic in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula. Add vegetable oil and Brown for 5 min / 120 ° C / speed Spoon , without measuring cup.
Add pork mince, beef mince and pancetta. Stir with spatula to break up and loosen mince and cook 5 min/100°C/Reverse/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.
Add kunserva, sugar, curry powder, beef stock, salt and pepper and cook 20 - 25min/100°C/Reverse/speed Spoon. Leave to cool slightly.
Pour mixture over reserved soaked rice and stir well with spatula. Add the beaten eggs and parmesan cheese and still well with spatula.
Bake for 1 hour (180°C) until rice is cooked.
As it cooks, the egg and cheese float to the top leaving a layer of cooked golden colored layer of eggs. If you do not like this, you can stir the mixture half way through cooking.