Arró quesú

Ingredients

Rice

• 400 gshort or medium grain rice
• 1 litrewhole milk
• 300 mlwater
• 1 teaspoonsalt

Base

• 2onions, finely chopped
• 3 tablespoonsbutter
• 2 tablespoonsoil

Cheese

• 400 gqueso Paraguay, or a fresh salty white cheese
• or 400 g young mozzarella with a little feta

To finish

• black pepper
• salt to taste
• a handful of parsley, optional

Directions

1. Use a short or medium grain rice. Long grain rice stays separate and dry. Heat the butter and oil in a heavy pot. The oil stops the butter burning.
2. Add the chopped onions to the pot. Cook them slowly over a low heat. Give them a good ten minutes there. Stir the rice into the buttery onions. Coat every grain in the melted fat.
3. Cook it for about two minutes. Adding the liquid needs some care. Pour in all of the water first. Bring the whole pot up to a simmer. Let the rice absorb it for five minutes. Add about a third of it at a time.
4. Stir well after each addition. Adding milk slowly stops it catching. Keep the heat low the whole time. Stir it once every few minutes. Add more milk or water if it dries out. The grains should be soft and swollen.
5. Turn the heat right down to low. Crumble or dice the cheese into the pot. Stir it through the rice gently. Let it soften for three or four minutes. Do not let the pot boil after this.
6. Taste it carefully before adding salt. Grind in plenty of black pepper. Add chopped parsley if you like. It should be creamy and loose.
7. Add hot milk if it has tightened too far. Serving it is done immediately and hot. Spoon it into bowls or onto plates. It keeps for a day refrigerated.

Technique

• Paraguayan cooking uses fresh cheese in a great many dishes, including chipa, sopa paraguaya and mbeju.
• Names in Paraguay often mix Spanish and Guarani, which is why the spelling varies.

Substitutions

• Young mozzarella with a little feta stands in for queso Paraguay.
• Any short grain rice works, including risotto rice.

Variations

• Some households add sweetcorn to the pot.
• A version enriched with cream is made for guests.
• Adding a beaten egg at the end gives a richer, thicker dish.

History

A comfort dish of the Paraguayan countryside, made with fresh Paraguay cheese.

Frequently asked questions

What is Arró quesú?

Arró quesú is a main from Paraguay: rice cooked with milk, cheese and onion, served as a hot side. A comfort dish of the Paraguayan countryside, made with fresh Paraguay cheese.

How long does Arró quesú take to make?

Arró quesú takes 15 minutes of preparation and 35 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Arró quesú?

Yes, within limits. Young mozzarella with a little feta stands in for queso Paraguay. Any short grain rice works, including risotto rice.

What is the most important thing to get right in Arró quesú?

Cook it for about two minutes. Adding the liquid needs some care. Pour in all of the water first. Bring the whole pot up to a simmer. Let the rice absorb it for five minutes. Add about a third of it at a time.