Arroz con Queso (Rice with Cheese)

Ingredients:

• 2 cups short grain rice (I used sushi rice, which seems to be the only short grain rice going around here)
• 1 1/2 cups crumbled queso fresco (kolla cheese is traditional, but most Bolivian resources seem to agree that queso fresco is a good substitute)
• 1 tsp garlic, minced
• 1 tbsp red onion, minced
• 1 cup milk
• 6 cups water
• Salt to taste

Directions:

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.