Maltese Baked Rice

Serves 6
Time 1 hour


2 cups basmati rice
2 tbsp extra virgin olive oil
1 white onion, diced
2 garlic cloves, finely diced
1 zucchini, diced
1 carrot, diced
2 x (400g) cans diced tomatoes
2 tbsp tomato paste
1-2 cups vegetable stock
2 cups grated cheddar cheese, grated (half for top)
½ cup grated parmesan cheese
3 eggs
1 tbsp chilli powder
Salt & pepper
1 bunch fresh basil


Preheat the oven to 180°C.
In a medium pot parboil rice for 15 minutes. Drain and set aside.
In a large frying pan sauté onion, garlic, zucchini and carrot with olive oil for 3-5 minutes. Add the chopped tomatoes, tomato paste, chilli powder and stock. Season with salt and pepper. Cook for a further 10 minutes or until the sauce thickens.
Pour in the rice and add fresh basil, parmesan cheese and cheddar cheese. Stir to combine. Crack eggs into a bowl and lightly beat. Add eggs to the rice and stir to combine.
Place mixture into a baking dish and smooth out the top gently with a wooden spoon. Sprinkle some extra parmesan cheese, and your remaining cheddar cheese on top.
Cover the tray with baking paper and foil. Bake for 20-30 minutes. For the last 10 minutes of baking, remove the foil and baking paper so that it goes crispy on top and around the edges.