This Maltese rice recipe - ross il forn - baked with meat ragú is really tasty, as the slow process of baking helps the rice absorb the taste of the meat. You can use long-grain rice for this recipe, but even better rice for risotto or paella, like arobrio rice for example.
2 cups rice
250g/9oz ground pork
250g/9oz ground beef
½ cup red wine
½ cup tomato puree
Salt and pepper
250g/9oz parmesan cheese
Cook the rice al-dente in salted water.
Meanwhile make the ragú. Put some olive oil in a skillet and sauté the onion until glossy. Then add the ground meat and cook until browned. Pour the wine on top, stir, and let cook the meat until evaporated. Then add the tomato puree, season with salt and pepper and cook for about 5 more minutes.
Combine the ragú with the cooked rice, eggs, and grated parmesan cheese. Place in a casserole dish greased with olive oil and bake in the oven at 180°C/350°F temperature, until golden crust forms on top; about 45 minutes.
Remove from the oven and let it cool for at least 20 minutes before cutting to serve.