Maltese Sotto - Ross il-Forn Baked Rice Recipe

Ever stumbled upon "Maltese Sotto" and wondered what deliciousness awaited you? You’re not alone! While many search for "Sotto," what they're truly craving is often Ross il-Forn, Malta's beloved baked rice dish. Imagine a cozy, tomatoey, savory, and slightly spiced baked rice casserole, crowned with a golden, crispy, cheesy top. That's Ross il-Forn, and it's pure comfort food at its finest. This hearty dish is perfect for a comforting weeknight meal, easy to make ahead, and guaranteed to become a family favorite. Forget the confusion; get ready to dive into the ultimate recipe for this flavorful Maltese classic, a true homestyle chicken noodle soup alternative if you're looking for comforting, hearty meals. While not a `bone broth soup` itself, it shares that comforting, nourishing quality, using rich broth to cook the rice to perfection.

Ingredients

• For the Meat Sauce:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound ground meat (we recommend lean ground beef or a beef/pork mix for best flavor)
• 1 (6-ounce) can tomato paste
• 1 teaspoon curry powder (mild, for warmth, not heat)
• ½ teaspoon black pepper
• Pinch of smoked paprika (optional, for depth)
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken stock or `bone broth` (or water)
• ½ teaspoon salt (or to taste)
• ¼ cup fresh parsley, chopped (plus more for garnish)
• For the Rice & Assembly:
• 1 ½ cups short-grain rice (Arborio or Calrose work well for their starchiness)
• 2 large eggs, beaten
• 1 cup grated mild cheese (like Maltese Gbejna, provolone, or mozzarella), plus ½ cup for topping
• ½ cup grated Parmesan cheese for topping

Directions

1. Build the Meat Sauce
2. Sweat Aromatics: Heat the olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Meat: Add the ground meat to the skillet. Break it up with a spoon and cook until fully browned, about 8-10 minutes. Drain any excess fat.
4. Bloom Spices & Tomato Paste: Stir in the tomato paste, curry powder, black pepper, and optional smoked paprika. Cook, stirring constantly, for 2-3 minutes. This step toasts the spices and deepens the flavor of the tomato paste.
5. Simmer the Sauce: Pour in the crushed tomatoes and chicken stock (or `bone broth`). Add ½ teaspoon of salt and the chopped fresh parsley. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes (or up to an hour for deeper flavor), stirring occasionally, until the sauce is thick and spoonable.
6. Get the Rice to the “Perfect Stage”
7. Par-cook the Rice: While the sauce simmers, bring a pot of lightly salted water to a boil. Add the short-grain rice and cook for just 5-7 minutes, until it's partially cooked but still quite firm (al dente). It should not be fully cooked.
8. Drain Thoroughly: Drain the rice very well in a fine-mesh sieve. This par-cooking step ensures the rice absorbs the sauce's flavor without becoming mushy during baking.
9. Combine + Enrich
10. Fold Rice into Sauce: Remove the meat sauce from the heat. Add the par-cooked, drained rice to the skillet with the sauce. Stir gently until the rice is evenly coated.
11. Mix in Eggs & Cheese: In a separate bowl, lightly beat the two large eggs. Gradually stir the beaten eggs into the rice and meat mixture. Then, fold in 1 cup of your grated mild cheese (Maltese Gbejna, provolone, or mozzarella) until just combined.
12. Prepare for Baking: Lightly grease a 9x13 inch baking dish (or a similar sized oven-safe dish). Spoon the entire rice mixture into the prepared baking dish, spreading it evenly.
13. Bake for Tenderness + the Crispy Top
14. Initial Bake: Preheat your oven to 375°F (190°C). Bake the Ross il-Forn for 30 minutes.
15. Add Cheesy Top: After 30 minutes, remove the dish from the oven. Sprinkle the remaining ½ cup of mild grated cheese and the ½ cup of grated Parmesan cheese evenly over the top.
16. Final Bake & Crisp: Return the dish to the oven and continue baking for another 15-20 minutes, or until the top is beautifully golden brown and crispy, and the rice is tender. If the top starts browning too quickly, you can loosely tent it with foil.
17. Rest Time: This is crucial! Let the Ross il-Forn rest for at least 15-20 minutes after removing it from the oven before slicing and serving. This allows the casserole to set, making for cleaner, well-defined slices.