El rice with cheese style of Bolivian It is a delicious dish and which results from easy preparation. It is among the main dishes of this South American country.
This rice is a traditional bolivian recipe, is frequently served in main course along with the meats. It is the favorite in barbecues.
Rice with Cheese Recipe
Main course.
Cuisine: Bolivian
Preparation time: 40 minutes.
Preparation Difficulty: Low
Servings: 4
Calories: 162%
Author: Hello Doctor
Ingredients:
1 Cup (250 grams) of rice.
1 Cup (250 grams) of milk
1 Cup of Chaco or Mennonite cheese, cut into slices.
1 tablespoon of oil.
Salt to taste
2 cups of water.
Cinnamon powder.
Preparation of Rice with Cheese.
Cook el rice with boiling water with oil and salt to taste.
When the rice is cooked and is still moist, add milk (avoiding the rice to be very liquid). Let boil.
One that has boiled the rice, add the cheese and mix well.
You can add a little cinnamon powder
Serve immediately as meat companion. It is ideal on barbecues.
Preparation of rice according to the region of the Bolivian country.
The preparation of the rice is very easy, and the procedure is similar in the different Bolivian regions, however, a difference is observed and it lies in the amount of water that is used for each cup of rice that is going to be prepared. The amount of water varies by province.
It is variation in the amount of water it results in the texture of the rice once it is cooked, being different.
Below is the specification of the cups of water when preparing rice in three Bolivian regions:
- The plains: a cup of water for each cup of rice.
- The valleys: Two cups of water for each cup of rice.
- The highlands: Three cups of water for each cup of rice.
Nutritional value of the recipe.
One serving of the recipe:
Calories: 162%
Carbohydrates: 32 grams
Fat: 2 grams
Protein: 4 grams
Cholesterol: 4 milligrams
Sodium 2 milligrams.
Chaco cheese
El chaco cheese It is made in the province Great Chaco, this province belongs to the department of Tarija located in Bolivia, this cheese constitutes a local product from the place described above, shocked by its flavor and is considered a regional food heritage.
It is a characteristic food of the region, it identifies it, this cheese is directly related to the culture of the region.
Chaco cheese is considered element identity of the regional gastronomy.
Se uses in the preparation of bolivian cheese rice
Its flavor and texture are considered original and the Bolivians appreciate a lot of chaco cheese.
This cheese is kept for approximately 30 days in the fridge at a temperature between 2 and 8 degrees Celsius.
Brown Rice
The original recipe indicates the use of White rice. Use brown rice, it adds fiber, increases the content of vitamins and mineral adding nutritional value to a traditional dish, which is very popular among Bolivians.
It is important, if you decide to use brown rice, to soak it before cooking for approximately 20 minutes.
History of rice cultivation.
Rice is one of the main foods, basic in the diet of all people. It is said that the figure exceeds 3.000 million people who consume it regularly.
Rice is second most cultivated cereal worldwide, second only to wheat.
rice cultivation originated in the Asian continent about 10.000 years ago. Cultivation occurred specifically in the humid areas of tropical and subtropical Asia.
7.000 years ago cultivation began in India and China. This food is then cultivated in Thailand, hace approximately 5.000 years.
After Thailand it spread to countries like Vietnam, Cambodia, Japan and Korea.
Rice is currently cultivated in all the countries.
Rice classification.
Rice is a cereal that has been studied for years, it has been investigated about its origin, its cultivation, the type of seed, its nutritional value, its relationship with the gastronomic culture, tradition of different countries.
Among the studies that have been carried out, it has been investigated about the rice varieties. Scholars have found thousands of varieties, since it is a cereal that is grown in different regions of the world.
Rice is a cereal that has different characteristics depending on the type of crop.
This variety has allowed Group cereal in large groups considering different criteria.
- According to the shape of the cereal.
- According to the color and aroma of the cereal.
The classification of rice taking into account its shape and size It is one of the most common ways to divide it. That is why it is available in the markets for consumption, as follows:
- Long rice: It is the longest grain, it is widely used in countries like India and China.
- medium rice: It is the most popular rice in shops. It is commonly used in Spain and Latin America. Most of the typical dishes of the different regions of the world are prepared with medium rice.
- short rice: Its shape is practically round, the grains stick together. This variety of rice is ideal for preparing risotto and sushi.
The second most common way to classify rice is by taking into account its color and aroma. The rice grains have different colors and aromas, this allows to give the dishes showiness. The versatility of this cereal allows you to recreate, fantasize when preparing dishes to stimulate the sense of sight, smell, as well as influence the palate, the sense of taste.
Depending on the color and aroma, rice is classified as:
- Aromatic rice: The grain is usually medium or long, and when prepared it gives off aromas. They are included in the group of aromatic rice: jasmine rice and basmati rice.
- glutinous rice: This rice is characterized by its texture, once prepared it takes on a sticky texture.
- Thailand spread to countries like Vietnam, Cambodia, Japan, and Korea.
Two tips for cooking rice:
- Wash the rice, it is better to wash it, in this way dirt is eliminated, microorganisms that can harm health.
Some of the starch in the rice is removed. It is important to drain it very well and immediately place it in hot water.
Prevent rice from drying out after it has been washed.
- Brown the rice. In a little oil, the rice is constantly stirred, this to prevent it from cooking in a pasty form. This procedure is also called sealing the rice, this prevents excess starch from leaving the inside of the grain.
