Warm, comforting, and flavorful, Maltese baked rice is a classic dish that's easy to love. Perfect if you're looking for an authentic baked rice recipe or a simple Maltese rice dish.
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Maltese baked rice is a hearty oven-baked rice dish made with a rich meat sauce, rice, and baked toppings.
Popular in Maltese cuisine, it combines comforting flavors and satisfying texture in a single dish.
This guide includes tips, storage recommendations, and suggestions for serving the dish as part of a complete meal.
Maltese baked rice is a savory dish.
It is typically prepared with ingredients like meats (such as chicken or lamb), seafood (like shrimp or calamari), and flavorful herbs and spices.
The dish is known for its rich and savory flavors, with the rice absorbing the delicious aromas of the broth and proteins during the baking process.
Maltese baked rice is a dish that celebrates simplicity and communal dining.
Its foundation lies in rice cooked to perfection in a flavorful broth infused with aromatic herbs, spices, and other delicious ingredients.
Why You'll Love This Recipe
- This Maltese baked rice recipe is easy to make.
- Its a comforting and warming dish that can be enjoyed all year round, but especially in winter.
- This dish is versatile and customizable.
- Maltese baked rice is great to serve as a weeknight dinner or even at dinner parties.
- Maltese baked rice can be made in advance, and is great for meal prep.
Cost To Make
Estimated cost = $7.65, or $1.25 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Basmati rice
- Vegetable oil: Or cooking oil of your choice.
- Brown onion: Finely chopped
- Minced Garlic
- Curry powder
- Tomato paste
- Ground (Minced) meat: such as ground beef or pork. Or you could use a combination of minced meat.
- Diced canned tomatoes
- Chicken stock: You could also use vegetable stock.
- Mozzarella or cheddar cheese, grated
- Eggs, lightly beaten
- Salt
- Parmesan cheese, grated
Instructions
This recipe for Maltese baked rice serves 4 to 6. The ingredient quantites can easily be adjusted to suit how many serves you need to make.
I used a 22 cm x 13 cm (8.66 inches x 5.11 inches) baking dish that can hold about 1.1 litres of liquid.
Step One: Preheat oven to 180°C (356°F).
Step Two: In a medium sized pot, add water till about ¾ of the way up and bring to the boil. Add the rinsed rice and then reduce the water to a simmer. Simmer the rice over low to medium heat for 10 to 15 minutes, or until the rice starts to become tender. Stir occasionally. Then drain the rice and set aside.
This is called parboiling your rice. It will help the rice get a soft and fluffy texture in the final dish. Cook the rice until just tender. Be careful not to overcook your rice.
Step Three: In a medium to large frying pan, heat vegetable oil and add the brown onions. Cook until soft and lightly golden. Then add the minced garlic, curry powder, and tomato paste. Fry for 1 to 2 minutes.
Step Four: Add the minced meat. Use a wooden spoon or spatula to break the mince into tiny pieces. Fry for 5 to 6 minutes or until the meat has cooked and turned from a pink to a brown color.
Step Five: Add the canned tomatoes and stock. Cook for a further 10 minutes or until the sauce thickens.
Step Six: Reduce heat to low. Add ¾ of the grated mozzarella (or cheddar) cheese, lightly beaten eggs, rice and salt to taste.
Step Seven: Turn off heat, and place mixture into a baking dish. I used a 22 cm x 13 cm (8.66 inches x 5.11 inches) baking dish that can hold about 1.1 litres of liquid. Smooth out the top gently with a spoon.
Sprinkle the remaining mozzarella (or cheddar) cheese and Parmesan cheese on top. Bake in preheated oven for 15 to 20 minutes, or until the cheese has become golden brown.
Step Eight: Remove from oven once baked, and allow to cool for at least 10 minutes before serving.
Tips for Success
- For a crispy top, you could sprinkle some breadcrumbs on top of the dish before baking.
- Allow the rice to rest before serving.
Substitutions / Variations
Some variations of this baked rice dish include:
- Add some Mediterranean flavors by using sun-dried tomatoes, capers, artichoke hearts, or olives.
- Add a pinch of some different spices, such as cumin, turmeric, or coriander.
- Vegetarian or vegan option: Instead of using meat, make a seafood or vegetable based version instead. Add vegetables like zucchini, bell peppers, eggplant, or tomatoes. You might like to even add a sprinkle of nutritional yeast or vegan cheese.
- Add a handful of dried fruit, such as raisins or apricots to the rice mixture.
- You could use a short grain rice like arborio rice for this dish. By doing this, your rice may turn out creamier.
Serving Suggestions
You might like to serve this Maltese baked rice dish with:
- A fresh salad: such as a simple green salad with cucumber, crisp lettuce, and tomatoes.
- Garlic bread or a crusy baguette
- Drizzle a yogurt sauce over the top and add a squeeze of lemon juice.
- With pickles and olives.
Storage
This Maltese baked rice can be stored in an air tight container in the fridge for up to 3 to 4 days.
Why Baking Improves the Flavor
Baking allows the flavors of the rice, sauce, and seasonings to blend together while creating a lightly golden top layer. The oven also helps excess moisture evaporate, resulting in a richer and more concentrated flavor.
This final baking step is one of the defining characteristics of traditional baked rice dishes.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Maltese Baked Rice
Ingredients
- 1 cup (200 grams, 7.05 ounces) basmati rice rinsed and drained
- 3 tablespoons vegetable oil
- 90 grams (3.17 ounces) small brown onion finely chopped
- 1 teaspoon minced garlic
- 1 tablespoons curry powder or to taste
- 3 tablespoons (36 grams, 1.27 ounces) tomato paste
- 375 grams (13.22 ounces) minced meat such as beef or pork
- 400 grams (14.12 ounces) diced canned tomatoes
- ¾ cup (188 ml/grams, 6.63 ounces) chicken stock or vegetable stock
- ½ cup (112 grams, 3.95 ounces) mozzarella or cheddar cheese, grated
- 2 eggs lightly beaten
- Salt to taste
- ¼ cup (56 grams, 1.98 ounces) Parmesan cheese grated
Instructions
- Preheat oven to 180°C (356°F).
- In a medium sized pot, add water till about ¾ of the way up and bring to the boil. Add the rinsed rice and then reduce the water to a simmer. Simmer the rice over low to medium heat for 10 to 15 minutes, or until the rice starts to become tender. Stir occasionally. Then drain the rice and set aside. See note 1.
- In a medium to large frying pan, heat vegetable oil and add the brown onions. Cook until soft and lightly golden. Then add the minced garlic, curry powder, and tomato paste. Fry for 1 to 2 minutes.
- Add the minced meat. Use a wooden spoon or spatula to break the mince into tiny pieces. Fry for 5 to 6 minutes or until the meat has cooked and turned from a pink to a brown color.
- Add the canned tomatoes and stock. Cook for a further 10 minutes or until the sauce thickens.
- Reduce heat to low. Add ¾ of the grated mozzarella (or cheddar) cheese, lightly beaten eggs, rice and salt to taste.
- Turn off heat, and place mixture into a baking dish. See note 2. Smooth out the top gently with a spoon. Sprinkle the remaining mozzarella (or cheddar) cheese and Parmesan cheese on top. Bake in preheated oven for 15 to 20 minutes, or until the cheese has become golden brown.
- Remove from oven once baked, and allow to cool for at least 10 minutes before serving.
Notes
- This is called parboiling your rice. It will help the rice get a soft and fluffy texture in the final dish. Cook the rice until just tender. Be careful not to overcook your rice.
- I used a 22 cm x 13 cm (8.66 inches x 5.11 inches) baking dish that can hold about 1.1 litres of liquid.
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Phyllis Dimech Socienski says
My mom and aunt made quite often! She always used leftover meat she had!! The lamb was my favorite.. My parents both Maltese , my mom from Gozo and father from Vallata,Malta And we had a lot of favorite dishes that you make and present to your followers. My father was also a baker from Malta, so we always had homemade pastizzi from scratch pastry!! I use puff pastry for mine!!
Anna says
The Maltese baked rice was both hearty and flavorful. The blend of spices and cheese made it a comforting and satisfying dish. Thanks for the recipe.