Top 100 Five-Ingredient Dinners

My initial try at this recipe was very good. I used the only Latin cheeses available to me in my area suggested by a cashier at the Carneciera that did not have Ecuadorian foodstuffs. The next time I may try adding a tsp of chorizo in with some Oaxaca cheese.

I stirred at 30 mins yet my custard settled at the top and my rice sunk to the bottom. Has anyone else had this happen and how do I avoid this in the future? It made for a weird texture, even after I stirred it. Tasted okay but not the most attractive to serve. Suggestions welcome.