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.

Ingredients

4 serv.

short-grain rice↗2 cups
I used sushi rice, which seems to be the only short grain rice going around here
crumbled queso fresco1 1⁄2 cups
kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good s
garlic, minced↗1 teaspoon
red onion, minced↗1 tablespoon
milk↗1 cup
water↗6 cups
salt↗

Step-by-step instructions

1
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.
2
Meanwhile, saute the garlic and onions in a small amount of oil for four or five minutes. Take care not to let them brown.
3
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).
4
Add the milk, cheese and onion/garlic mixture to the rice. Cook over low heat, stirring, until all the cheese has melted.

Source: food.com

Original recipe ↗

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