Bolivian Arroz con Queso

(Santa Cruz, Bolivia)

Bolivian Arroz con Queso

2 cups of rice (short grain rice or pearl rice work well)

1 ½ cups shredded kolla cheese (see note below)

1 tsp. minced garlic

1 tbsp. minced red onion (the purple onions, actually)

1 cup of milk

6 cups of water

Salt to taste

(In the US the next best thing is queso cacique� or a similar Mexican cheese, found in most grocery stores. They come in small rounds, are very white, not too dry, sort of crumbly, sort of hard to shred, but they work)

Cook the rice in the 6 cups of boiling water with salt. Boil the milk. Sautee the garlic and onions slightly in a little bit of oil. They should NOT be toasted, however.

When the rice is ALMOST fully cooked, but still soggy (shouldnt have any water, just should NOT be dry and fluffy) add the boiling hot milk, the shredded or crumbled cheese, the garlic and the onion and cook over low heat.

Stir well until the cheese melts. Garnish and serve hot, all by itself or as a side dish.