Instructions. In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine. 4½ cups whole milk, 1½ cups water, ¾ cup granulated sugar, 1 cinnamon stick, 1 cup Arborio rice. Bring to an intense simmer (just below boiling) over medium high heat, stirring often.
Lizano sauce is made from a recipe of water, sugar, salt, vegetables (such as carrots, cauliflower and cucumbers), spices and vinegar. The Costa Rican sauce has a thick yet pourable consistency. Salsa Lizano is used in a wide range of Costa Rican dishes, from traditional gallo pinto (rice and beans) to tamales, empanadas and grilled meats.
16. Coquito Tres Leches Cake. Tres leches cake is a light and subtly flavored cake that is just as delicious served alone as with chocolate or caramel. The addition of spices to the coquito topping makes for a wonderfully festive cake that is easy to make and will be a crowd-pleaser.
Soak the tostones. In a large bowl combine the water, lime juice, salt and adobo seasoning (optional). Gently add in the fried plantains and soak for 4-5 minutes before draining the water and patting dry with paper towels. Fry again until golden brown and crispy.
Instructions. In a bowl or mason jar with a lid, combine all of the ingredients and whisk or shake well until combined. Use immediately in a stir fry recipe, simmering it to thicken. Or store in an airtight container in the fridge for up to 1 week before using.
Bring to a boil, then reduce the heat, cover loosely and cook the meatballs for about 25 minutes on a slow simmer, stirring very delicately from time to time. Then, remove the lid and continue cooking for about 10 to 15 minutes, until the sauce has thickened to your liking. QWRi. 214 322 496 5 393 350 336 362 4

rica rica sauce recipe