Arroz con Queso

Name: Arroz con Queso
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup long-grain or medium-grain rice (about 200 grams); 4 cups milk (about 1 liter); 2 cups water (about 480 ml), more or less; 1 tablespoon oil; 1 pound all-purpose cheese (about 450 grams; use a mild white cheese or mozzarella); 1 onion, sliced, or green onions (if available)

Sonia @cook_9525635

A traditional side dish from Santa Cruz and other cities in eastern Bolivia. It's the perfect accompaniment to a delicious barbecue or grilled meat. I’ve never made this with a written recipe—it's usually done by eye—but I’ve explained it verbally many times. Now, I’m writing it down.

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Ingredients

Serves 4 servings

1 cuplong-grain or medium-grain rice (about 200 grams)
4 cupsmilk (about 1 liter)
2 cupswater (about 480 ml), more or less
1 tablespoonoil
1 poundall-purpose cheese (about 450 grams; use a mild white cheese or mozzarella)
1onion, sliced, or green onions (if available)

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Steps

1

Rinse the rice several times until the water runs clear. If you have time, soak the rice.
2

In a medium pot, combine the rice, cold water, onion, 1 teaspoon salt, and oil. Cook over high heat until it starts to boil, then reduce the heat. Don’t let the rice dry out—add milk gradually while stirring or whisking. (That’s why some people call this 'beaten rice.')
3

Meanwhile, cut the cheese into thin slices or small cubes. You can also grate it.
4

When the rice is fully cooked and still creamy, add the cheese.
5

Once you add the cheese, stir quickly and gently until the cheese melts. Serve immediately and enjoy this delicious dish, which will be a favorite for both kids and adults.
6

The cheese will stretch as you serve it. For extra color and flavor, add green onions.