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Maltese Baked Rice is a family favourite in our house. My cousin makes this and it is delicious I don’t have her recipe however, I have done a bit of research on the ingredients and I have made some of my own little adjustments. It is predominately a meat and tomato base sauce, however, I sneak in vegetables for the kids haha. It is quite simple and tasty. It also freezes quite well for those nights you cannot be bothered

Ingredients

500g Minced Beef

1 teaspoon of Olive Oil

2 large Chopped Shallots

½ large Red Onion, chopped

2 Cloves Garlic – minced

1 ½ tablespoons of Mild Curry Powder (you can use hot if your prefer)

1 teaspoon Allspice

2/4 cup of tomato paste

1 jar of Passata

1 Carrot, grated

1 Zucchini, grated

2 large Mushrooms, finely chopped

1 Red Capsicum, finely chopped

1 tablespoon of Parsley, finely chopped

1 ½ cup of Long Grain Rice (or whatever you have)

2 cups Vegetable Stock

2 cups of Water

Salt & Pepper to season

2 teaspoons sugar

2 eggs

1 cup milk

Tasty and Mozzarella Cheeses, Grated

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Method

Pre heat the oven to 180C.

Heat oil in a large pot and add in shallots, onion, mince and garlic and cook until the mince is almost cooked through. Add in the curry powder and tomato paste. Stir and allow the flavour to develop for approx. 2mins.

Add in all vegetables; carrot, zucchini and mushrooms and allow to cook for 2mins.

Add the rice and passata and stir through, bringing it to a slight boil. Then add in stock, water and parsley and allow to boil. Keep an eye on it as it can start to stick to the bottom, so stir regularly.

Once the rice is cooked, turn off.

Have your baking dish at the ready. I used my Pyrex Glass baking dish.

In a bowl, beat the eggs and get ready to mix them quickly into the rice. You will need to pour slowly and stir quickly so that the egg doesn’t cook.

Once the eggs been mixed in thoroughly, transfer to the baking dish. Pat it down evenly and top with the grated cheese. Give the top an even cover of cheese and a bit more if you wish.

Bake for approx. 25 – 30 mins or until the cheese is golden.

Allow to cool for about 15 mins before serving as it will set better and it won’t be as hot.

Serves: approx: 8

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