Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups	used	-	-	-	-
queso fresco	1 1/2	cups	crumbled	547.17	5.4534	33.1047	43.5906
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
red onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
milk	1	cup		148.84	11.6632	7.686	7.9788
water	6	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.