Ross il-Forn (“rice from the oven”) is Malta’s comforting baked rice dish - similar in spirit to timpana but without the pastry casing. This hearty casserole features short-grain rice mixed with rich minced meat and tomato sauce, bound with eggs and cheese, then baked until golden and set. It’s a classic Sunday family dish that appears at celebrations and gatherings across the islands.

Ingredients

• 400g short-grain rice
• 2 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 500g beef mince (or beef and pork mix)
• 400g chopped tomatoes
• 2 tbsp tomato paste
• 120ml red wine (optional but traditional)
• 100g frozen peas
• 2 eggs, lightly beaten
• 80g grated Parmesan or Pecorino
• 1 tsp dried oregano
• Salt and black pepper to taste
• 1.2 litres beef stock (approximately)

Instructions

1. Cook the rice: Bring the beef stock to a boil in a large pot. Add the rice and cook until just al dente (about 10-12 minutes). The rice should still have a slight bite as it will continue cooking in the oven. Drain if there’s excess liquid and set aside.

2. Prepare the meat sauce: Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent (about 5 minutes). Add the garlic and cook briefly for about 1 minute until fragrant.

3. Brown the meat: Add the mince to the pan and brown well, breaking it up with a wooden spoon. If using red wine, pour it in now and let it reduce for 2-3 minutes.

4. Simmer the sauce: Stir in the chopped tomatoes, tomato paste, oregano, salt, and pepper. Simmer uncovered for 20 minutes until the sauce is thick and rich. Add the peas during the last 5 minutes of cooking.

5. Combine: In a large bowl, mix the cooked rice with the meat sauce. Stir in the beaten eggs and grated cheese, mixing well to distribute evenly. The mixture should be moist but not soupy - if it seems too dry, add a splash of stock.

6. Bake: Preheat oven to 180°C (fan 170°C). Grease a baking dish (about 25x20cm or similar) with butter or oil. Transfer the rice mixture to the dish, spreading it evenly and leveling the surface. Sprinkle a little extra grated cheese on top for a golden crust. Bake for 35-45 minutes until set and golden brown on top. Allow to rest for 15-20 minutes before slicing - this resting time is important so it holds together when cut.

Serving Suggestions

• Serve warm or at room temperature
• Often paired with a simple green salad
• Excellent for Sunday family lunches
• Perfect for feeding a crowd at gatherings
• Even better the next day - flavours deepen overnight
• Can be served as part of a buffet spread
• Leftovers can be reheated or eaten cold

Traditional Notes & Tips

• Some families add diced hard-boiled eggs layered into the mixture
• Others include small cubes of fried aubergine for extra texture and flavour
• The texture should hold firm when sliced, not crumble or fall apart
• The rice must be al dente before baking or the final dish will be mushy
• Some cooks add a layer of sliced tomatoes on top before baking
• Using short-grain rice (like arborio) gives the best texture
• The meat sauce should be quite thick - excess liquid makes the dish soggy
• Can be assembled the day before and baked when needed
• Freezes well - defrost fully before reheating
• The eggs act as a binder, helping the dish set properly
• Don’t skip the resting time after baking
• Some families add chicken livers to the meat sauce for deeper flavour
• A mix of beef and pork mince gives more complexity
• The top should be golden but not burnt - cover with foil if browning too quickly
• Traditionally made in large rectangular baking dishes for easy slicing
• Can be made in individual portions using ramekins
• The dish is very filling - serve smaller portions than you might think
• Often appears at village festas and celebrations