Recipe by GiddyUpGo
I used this recipe for week 32 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bolivia is my 32nd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This Bolivian side dish is made with a fresh farmer's cheese; "kolla" (traditionally used) is saltier than queso fresco, so when making this be sure to taste and add salt according to your preferences.
Top Review by Tamara Lichtenstein Broussard
So delicious! My mom used to make this all the time. I combined the mexican cheese with mozzarella and added a bit more. Also, Added a little more milk instead of water.
- 2 cups short-grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
- 1 1⁄2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s)
- 1 teaspoon garlic, minced
- 1 tablespoon red onion, minced
- 1 cup milk
- 6 cups water
Directions See How It's Made
- Boil the water with the salt, then add the rice and keep boiling, uncovered, until almost all of the water has been absorbed or cooked off. The rice should still be pretty wet, but without pools of water and not fluffy.
- Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
- When the rice is nearly ready, bring the milk to a boil (warning, milk scalds easily so don't take your eyes off of it).
- Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.