Maltese baked rice (Ross il-forn)

1. In a pan, soften the finely chopped onion in the olive oil for 8 minutes, add the crushed garlic, the diced bacon and then both minced meats and fry until crumbly.

2. Stir in the tomato purée and chopped tomatoes, season with salt and pepper and cook for 15 minutes.

3. Add the rice (unwashed), stir, pour in the hot stock and boil for 2 minutes; preheat the oven to 180 °C.

4. Beat the eggs with half the grated Parmesan and quickly stir into the rice and meat.

5. Pour everything into an oiled baking dish of about 25×30 cm, level it, sprinkle with the remaining Parmesan and grated cheese and bake for 45-50 minutes until the rice is tender, the liquid absorbed and the top crisp and golden.

6. Rest for 10 minutes, then cut into squares and serve with a green salad.

Tip: If halfway through the rice is still too firm but the top is drying out, add half a glass of hot stock and cover with foil – remove it for the last 10 minutes so it browns.