Bolivian Cheesy Rice

Bolivian Cheesy Rice
Bolivian Cheesy Rice

This Bolivian cheesy rice is very, very easy to make. It is popular for serving with grilled meats.

What you will need to do is steam some rice for this recipe. Unlike the normal rations, this one takes a 1/4th cup extra water. It has to be a little mushy to come out perfectly. It also cooks for 27 minutes instead of the normal 20.

Once the rice is cooked you need to start adding grated cheese and milk. Although I suggested an amount, go ahead and play it by ear. If you want it cheesier, add more cheese. If the rice is dry, add more milk.

Enjoy this delicious recipe for Bolivian cheesy rice!

Enjoy these other Bolivian recipes. Bolivian Style Tamales and Bolivian Chicharron

Bolivian Cheesy Rice
Makes about 8 cups of rice
2 tablespoons oil
2 cups rice — washed
4 1/4 cups boiling water
Salt & Pepper
about 4 cups of shredded salty white cheese (Fresco, Cotija, for example)
about 1 cup of milk

Place the rice in a colander and wash, rubbing it between your hands, until the water comes out clear. Shake off the excess water.

Heat the oil in a pot and add the washed rice. Stir the rice until it is dry.

Add the boiling water. You can also use cold water but bring it to a boil. Add salt and pepper and mix well.

Cover the pot and once the water is boiling, reduce the heat to the lowest you can. Cook the rice for about 27 minutes without removing the lid.

Uncover the pot and start adding the cheese and milk. Mix it well and adjust to your liking. If you prefer more cheese, add it. Make sure it is not dry by adding a little milk at a time. Enjoy!

Print your recipe here

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