Authentic Maltese Baked Rice (Ross il-Forn): A Hearty Mediterranean Comfort Food Recipe
Discover the delightful flavors of Malta with this cherished comfort food classic: Baked Rice, known locally as Ross il-Forn. This incredibly satisfying dish brings together a harmonious blend of ground meat, rich tomato sauce, fluffy rice, savory cheese, and eggs, all stirred together in a single baking pan. It’s then baked to perfection until the ingredients meld into a symphony of taste, crowned with a generous layer of bubbling, melted cheese. Simple to prepare, profoundly nourishing, and guaranteed to be a crowd-pleaser, Ross il-Forn is the ideal meal to gather your family around.
For our culinary journey this month, we’re setting sail for another captivating island adventure, venturing into the heart of the Mediterranean. Our destination is Malta, a small yet historically significant archipelago nestled less than 100 kilometers (60 miles) south of Sicily. Comprising three inhabited islands – Malta, Gozo, and Comino – along with two smaller uninhabited islets, this Southern European nation boasts just over half a million residents, making it the 10th smallest country globally. Due to its past as a British colony, most Maltese islanders are fluent in English, alongside their native Maltese language. This enchanting island nation is renowned for its spectacular Mediterranean climate and breathtaking scenery, making it a truly unique cultural and gastronomic crossroads.
Malta’s Rich Culinary Heritage: A Fusion of Flavors
The cuisine of Malta is a testament to its vibrant history, reflecting strong influences from Sicilian, Italian, and North African/Arabic cooking. Additionally, subtle notes of English, Spanish, and Provençal gastronomies can be traced back to centuries of colonization and trade routes. This rich tapestry of influences has resulted in a remarkably diverse and flavorful gastronomy that is quintessentially Mediterranean. Maltese dishes are characterized by the abundant use of fresh seafood, locally raised meats, olives, capers, sun-ripened tomatoes, and hearty potatoes. During my research into Maltese culinary traditions, I repeatedly encountered various comforting dishes centered around baked pasta or rice, brimming with savory tomato sauce, fragrant olive oil, a touch of meat, and often cheese. What truly captivated my attention was the intriguing addition of curry powder – a clear nod to North African influences, adding a unique warmth and depth. This humble yet incredibly satisfying dish of Maltese Baked Rice, or Ross il-Forn, perfectly embodies this culinary fusion and has quickly become a cherished favorite in my own kitchen.
Ross il-Forn: A Beloved Maltese Staple
Ross il-Forn, translating simply to “rice in the oven,” is more than just a meal; it’s a culinary institution in Malta. It represents the essence of hearty, home-style cooking that has nourished families for generations. Its appeal lies in its combination of affordability, readily available ingredients, and its ability to feed a large family with minimal fuss. Think of it as Malta’s answer to a baked casserole – a comforting, layered dish where every forkful offers a blend of textures and tastes. The subtle warmth of curry powder elevates the familiar tomato-meat sauce, giving it an exotic, yet comforting, dimension that truly sets it apart from other baked rice dishes across the Mediterranean. This isn’t just a recipe; it’s an invitation to experience a piece of Maltese culture, one delicious bite at a time.
Bake This Comforting Rice Dish in a Few Easy Steps
The beauty of Ross il-Forn lies in its straightforward preparation. You begin by creating a flavorful meat sauce, which takes just minutes. Brown your chosen ground meat with aromatic onion and a medley of traditional Maltese spices. The secret ingredient here, truly embodying the island’s North African ties, is a hint of curry powder – this unique addition is what imparts that signature Maltese character to the baked rice. Once the meat is browned, a can of crushed or whole San Marzano tomatoes is added, simmering briefly to form a simplified yet incredibly rich Bolognese-style sauce.
Now comes the truly magic part: the assembly. In a single baking pan – no need for greasing or rinsing the rice – you simply combine the uncooked rice, the fragrant meat sauce, and a generous handful of grated cheese. Whisk eggs with water and pour this mixture over the top. The egg acts as a binder, creating a cohesive, delicious casserole, while the water ensures the rice cooks perfectly in the oven, absorbing all the wonderful flavors.
With all the components in the pan, a quick stir is all that’s needed to ensure an even distribution of ingredients, readying it for its transformation in the oven.
Just 15 minutes before the baking time is complete, sprinkle another handful of shredded cheese over the top, if desired, to achieve that irresistible golden, bubbly crust. And just like that, your delicious family dinner is baked in one pan! Serve this comforting casserole with a crisp green salad or some steamed vegetables like broccoli or carrots, and you have a complete, mouthwatering Maltese meal on your table with minimum fuss and maximum flavor. It’s truly a testament to simple ingredients coming together to create something extraordinary.
The Irresistible Allure of Ross il-Forn
The moment this Maltese baked rice emerges from the oven, your kitchen will be filled with a heavenly aroma – a savory, tantalizing fragrance that promises a feast for the senses. The sight of that perfectly melted, golden-brown cheese topping is just the beginning. Beneath lies a beautifully moist, tender rice and meat layer, brimming with flavor. This dish masterfully combines elements of familiar comfort foods: it has the layered richness of lasagna, the savory depth of Spanish rice, and the cheesy indulgence of a classic casserole, all rolled into one utterly delicious package. The generous bulk of the dish is formed by the meat and rice, while the subtly curried tomato sauce and ample cheese round it out with a complex, rich umami flavor. The carefully measured water ensures the rice cooks perfectly al dente, and the egg acts as a magical binder, holding everything together in a cohesive, scoopable delight. Whether you prefer to serve it by scooping generous portions onto plates or cutting it into loose, satisfying squares, Ross il-Forn is designed for ultimate enjoyment.
This is precisely the kind of hearty, no-fuss dish you’ll want to have in your repertoire, whether you’re navigating the busy back-to-school season, planning a cozy family dinner, or simply seeking an easy, yet incredibly flavorful meal that brings everyone together. Its versatility and satisfying nature make it a perfect candidate for weekly meal rotations, offering warmth and flavor without demanding hours in the kitchen.
Thank you, Malta, for sharing this mouthwatering, belly-warming taste of your island comfort food. Ross il-Forn is a culinary treasure that deserves a permanent spot on tables worldwide.
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Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Sneha’s Recipe: Laham Fuq il-Fwar – Maltese Steamed Beef
Pandemonium Noshery: Soppa tal Armla (Widows Stew)
Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew)
Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek)
A Day in the Life on the Farm: Fenkata
Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup)
Kitchen Frau: Baked Rice
Cultureatz: Maltese Pastizzi Pastry
Guten Appetit!
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Maltese Baked Rice
Margaret Bose Johnson
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 lb. (454gms) lean ground beef
- 1 ½ teaspoons fine sea salt
- ½ teaspoon pepper
- 1 teaspoon curry powder or 1½ teaspoons if you’d like a more pronounced curry flavour.
- 1 teaspoon dried oregano
- 1 large can (28 oz/800gms) San Marzano whole tomatoes (or crushed tomatoes)
- 2 cups (400gms) white rice
- 3 large eggs
- 1 ½ cups (360ml) water
- 2 cups (200gms) grated cheese, any kind, divided
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the oil in a large skillet or medium dutch oven. Cook the onion and garlic for 2 – 3 minutes, until the onion is translucent.
- Add the ground beef and cook, breaking up the chunks with a spatula, until it is browned and all of the liquid has evaporated.
- Add the salt, pepper, curry powder and oregano, and cook for 2 to 3 more minutes to release the flavours in the spices.
- Add the tomatoes. If using whole canned tomatoes, crush each one in your fist (holding it over the pot) to mush it up before adding it to the pot, then add the juices from the can (or purée the tomatoes before adding, using an immersion blender.)
- Cook the tomato sauce over medium heat, uncovered, for 5 minutes.
- Put the rice into a 9 x 13-inch (23 x 33 cm) pan.
- Pour the hot tomato/meat sauce over the rice.
- Beat the eggs and mix them with the water. Pour them into the pan with the rice and sauce. Add 1 cup of the grated cheese.
- Stir everything together, mixing it very well right in the baking dish.
- Bake for 45 minutes, uncovered. Then open the oven and sprinkle the remaining cup of grated cheese over the casserole. Bake for another 15 minutes.
- Let rest for 10 minutes before serving. Scoop out portions to serve. Serve with a green salad and steamed vegetables (broccoli or carrots are nice).
- Serves 6 to 8.
Notes
Check the rice occasionally throughout baking – if it looks like it’s getting too dry, drizzle a little bit more boiling water over the top of the dish. There are variables that can affect how a dish turns out, like oven heat, age of rice, size of pan, liquid in tomatoes, etc, so adjust accordingly if needed.
If you’d like to halve this recipe, just use 1 egg and make it in an 8-inch (20cm) square pan or 9-inch deep-dish pie pan. Bake it for 45-50 minutes.
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