BAKED RICE… with a real difference

MEDITERRANEAN FLAVOURS ARE A FAVOURITE RIGHT NOW AND THIS PARTICULAR DISH, A MALTESE SPECIALITY, IS ON EVERY FAMILY’S RECIPE REPERTOIRE, OFTEN WITH A TWIST, LIKE THE ADDITION OF SLICED SAUSAGE (TRY CHORIZO). IT IS ALSO FOUND IN BAKERIES AND SNACK BARS SOLD IN SMALL FOIL CONTAINERS

SERVES 4–6 PREP 20 MINS COOKING 1 HOUR

Ingredients

 3 large ripe tomatoes (400g)

 400g tin (14 oz) tinned diced tomatoes

 500g minced meat (half each of beef and pork, or all beef)

 3 tbsp olive oil

 1 large onion, finely diced

 2 garlic cloves, finely chopped

 100g bacon, thinly sliced

 2 tbsp tomato paste

 500ml chicken stock

 1 ½ tsp salt

 ½ tsp dried mint

 ½ tsp dried oregano

 1 pinch of saffron threads (optional)

 350g long-grain rice

 2 eggs

 100ml milk

 60g parmesan, grated

 3 tbsp fresh breadcrumbs

Method

1 If using fresh tomatoes, score them on their bases and grate with a box grater.

2 S auté the minced meat with 1 tablespoon of the oil in a medium saucepan over a medium–high heat until browned with any moisture evaporated. Transfer to a bowl.

3 Add the onion, garlic and bacon to the pan and sauté over a low–medium heat until the onion is soft (around eight minutes). Stir in the tomatoes, tomato paste, stock, salt, dried herbs and saffron (if using) and cook for 5 minutes.

4 Add the browned meat, cover with a lid and simmer for a further 10 minutes. Turn off the heat and allow to cool.

5 B ring a large saucepan of salted water to the boil and cook the rice for three-quarters of the time indicated on the packet. Drain and rinse with cold water to cool the rice down.

6 Preheat the oven to 190°C (375°F) and butter a deep baking dish.

7 C ombine the rice and meat mixture in a baking dish. Whisk the eggs in a small bowl with the milk and two-thirds of the grated parmesan. Combine well with the rice and meat.

8 Top with the remaining parmesan, then the breadcrumbs. Drizzle with the remaining oil. Bake the rice on the top rack of the oven for about 20 minutes, or until a crust develops. The goal is to finish the cooking of the rice, but allow it to retain some moisture from the sauce underneath the crust, so be careful not to overcook it.

9 S erve with crusty bread and a green salad.

If for some outlandish reason you ever have leftovers, the dish doesn’t reheat well, but is delicious cold

This is one of the delicious recipes from the justpublished Malta, by Simon Bjjada, (Hardie Grant, from bertrand.pt, €33.13). The pics by ©Simon Bajada are rather tasty, too.