Maltese Food Mains
Ross il-Forn: Traditional Maltese Baked Rice Recipe
Malta’s Baked Rice Comfort Dish.
Serves
6
Calories
391 kcal
Cuisine
Maltese
On this page: What is it · History · What you need · Step by step · Serving & storage · Recipe card
Ross il-Forn is one of those dishes that doesn’t try to be impressive, but somehow ends up being exactly that. It’s the kind of food you don’t order for presentation, but for how it makes you feel — warm, full, and slightly nostalgic, even if you’ve never had it before.
The first time we tried it, it came out in a simple tray, still bubbling at the edges, the top golden and slightly crisp. It didn’t look complicated. Just rice. Just sauce. But then you take a bite — soft, rich, slightly tangy, with that contrast of crispy edges — and suddenly you understand why this dish is everywhere in Malta.
It’s not fancy food. It’s family food. The kind that shows up on Sundays, gets shared without thinking, and always seems to disappear faster than expected.
What Is It?
Ross il-Forn is a traditional Maltese baked rice dish made with rice, a rich tomato-based meat sauce, eggs, and cheese, all baked together until it forms a soft, hearty interior with a golden crust on top.
The rice is usually mixed directly with the sauce, allowing it to absorb all the flavor as it bakes. Eggs are often added to bind everything together, while cheese melts into the top layer, creating that slightly crispy finish.
What makes it stand out is the texture. Inside, it’s soft and almost creamy from the sauce. Around the edges, it becomes firm and slightly crunchy. It’s somewhere between a casserole and a baked pasta, but with its own Maltese identity.
A Little History
Ross il-Forn is deeply tied to Maltese home cooking and is widely considered one of the island’s ultimate comfort foods.
Like many Maltese dishes, it reflects a mix of influences. The tomato-based sauce and baking style connect it to Italian and Sicilian cuisine, while the subtle use of spices like curry powder hints at North African influence — something that appears in several Maltese recipes.
Traditionally, it was a practical dish. Rice, meat, and tomatoes were affordable and easy to prepare in large quantities, making it perfect for feeding families. Over time, every household developed its own version — some adding peas, others eggs, some keeping it simple, others making it richer.
Today, it’s still everywhere. Found in homes, bakeries, and small eateries, it remains one of those dishes that feels unmistakably Maltese. Planning a trip, or just back from one? Our traditional Maltese dishes guide and Maltese recipes collection cover what to eat, and the Malta travel and food guide and our top attractions in Malta cover where to go.
At a glance
Serves
6
Calories
391 kcal
Protein
23.4 g
Course
Main Course
Why it works
01 Rice absorbs all the sauce as it bakes
02 Crisp golden top, soft inside
03 Even better the next day
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What You Need
Exact amounts are in the recipe card
For the Ross il-Forn
- olive oil
- onion
- minced beef
- tomato paste
- peas, frozen or fresh
- uncooked rice
- cheese
- eggs
- milk
- salt and pepper
- bay leaf (optional)
Step-by-Step Instructions
Ross il-Forn uses simple, everyday ingredients, but the combination is what makes it special.
Rice forms the base, usually long-grain, mixed with a rich tomato and meat sauce. The sauce is built from onions, garlic, minced meat, tomato paste, and canned tomatoes, often seasoned with herbs and a subtle hint of spice.
Eggs are added to bind everything together, while grated cheese creates the golden top layer. Many versions also include peas or small vegetables for extra texture and flavor.
The ingredients are straightforward, but the result is something much more than the sum of its parts.
Making Ross il-Forn is all about building layers of flavor and then letting the oven bring everything together.
It starts with the sauce — onions, garlic, and meat cooked down with tomatoes and spices until rich and thick. This is where most of the depth comes from.
The rice is usually partially cooked beforehand so it doesn’t turn mushy in the oven. Once combined with the sauce, everything is mixed together into one dish.
Then comes the baking. As it cooks, the top begins to set and brown, while the inside stays soft and packed with flavor. The edges crisp up slightly, creating that contrast that makes the dish so satisfying.
It’s not a complicated process, but it’s one that rewards patience. Let it bake properly, let it rest slightly before serving — and it all comes together.
1. Prepare the sauce
Start by cooking onion and garlic in olive oil until soft and fragrant. Add the minced meat and cook until browned. Stir in tomato paste, spices, and canned tomatoes, then let the sauce simmer until thick and rich.
2. Cook the rice
Boil the rice briefly so it is partially cooked but still firm. This step ensures it finishes cooking in the oven without becoming too soft.
3. Combine
Mix the rice with the sauce, along with any added ingredients like peas or eggs. The mixture should be well combined but not overly wet.
4. Transfer to baking dish
Place the mixture into a baking dish and press it down slightly to create an even layer. Top with grated cheese.
5. Bake
Bake in a preheated oven until the top is golden and slightly crisp. The edges should darken slightly while the center remains soft.
Tip: Add a bit of nutmeg or Worcestershire sauce to deepen the flavour.
Serving & Storage
Serving
Ross il-Forn is best served warm, straight from the oven, when the top is still crisp and the inside is soft and rich.
It’s often eaten as a main dish, sometimes with a simple salad on the side, but honestly, it doesn’t need much else. It’s filling, satisfying, and designed to stand on its own.
The best part is often the corners of the dish — where the rice has crisped up the most. It’s the part everyone quietly goes back for.
Storing Leftovers
Ross il-Forn is perfect for leftovers: it reheats well and is even better the next day.
| Ross il-Forn | reheats well, best the next day |
You can replace the beef with lamb, or skip the meat entirely for a vegetarian version using lentils.
Ross il-Forn (Maltese Baked Rice)
Equipment
Ingredients
- 2 tbsp olive oil 30 g
- 150 g onion finely chopped
- 300 g minced beef
- 80 g tomato paste
- 100 g frozen or fresh peas
- 400 g uncooked rice long-grain or parboiled
- 100 g cheese grated (cheddar or gbejna)
- 2 eggs beaten (approx. 100 g)
- 100 ml milk
- Salt and pepper to taste
- Optional: bay leaf mixed herbs, or a pinch of nutmeg
Instructions
- Preheat oven to 180°C (fan).
- In a large saucepan, boil rice in salted water until just undercooked (al dente). Drain and set aside.
- Heat olive oil in a frying pan. Add onions and cook until soft. Add minced beef and brown thoroughly.
- Stir in tomato paste, peas, herbs (if using), and a splash of water. Simmer for 5–10 minutes, then let cool slightly.
- In a large mixing bowl, combine the rice, beef mixture, grated cheese (reserve a bit for topping), beaten eggs, and milk. Season well with salt and pepper.
- Transfer the mixture into a greased oven dish. Top with remaining cheese.
- Bake for 35–45 minutes until golden and crispy on top.
- Let it rest for 10 minutes before slicing and serving.
Made this ross il-forn?
Rate it with the stars in the recipe card and tell us how it went in the comments: what you swapped, what you added, how spicy you made it.
Products we use
Our kitchen kit for this recipe
T-fal Stainless Steel Cookware Set (11-piece)
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Stainless Steel Bowls
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Wooden Spoons
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