Arroz con queso
White rice cooked till moist, loosened with milk, then finished off the heat with thin slices of mild queso chaqueño until creamy and pull-apart — the classic side for a lowland parrillada.
Ingredients
- 1½ cup white rice, rinsed until the water runs clear
- 3 cup water (or light stock)
- 1 tbsp oil (or butter)
- ½ cup whole milk
- 250 g Queso Chaqueño (or Menonita), cut into thin slices (láminas)
- 1 pinch salt (season lightly — the cheese is mild)
- ground cinnamon, to serve (optional, traditional)
Method
Bring the rice, water, oil and a little salt to a boil in a pot, then cover and simmer on low until the rice is tender and moist and the water is absorbed, about 15 minutes. The eastern-lowland ratio is about 1 part rice to 2 parts water; use a little more water in the highlands.
When the rice is cooked and still moist, pour in the milk — judging it so the rice doesn't turn soupy — and let it come back to a gentle simmer for a minute or two.
Off the heat (or on the lowest flame), fold in the sliced queso chaqueño, cutting through the rice so the cheese softens and melds in without stringing.
Cover and rest a couple of minutes, then stir once — it should be creamy and pull-apart. Serve immediately, dusted with a little cinnamon if you like, alongside grilled meat or a parrillada.
Featured cheese
Queso Chaqueño
Bolivia · cow milk