Desserts
Colombian Manjar Blanco
Manjar blanco from Colombia’s Valle del Cauca is milk, sugar and rice slowly reduced to a thick beige sweet. It joins buñuelos and natilla on December tables; rice sets it apart from dulce de leche.
Part of the collection: Colombian Christmas recipes
- Total time
- 905 min
- Servings
- 20
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
Method
Soak the rice
Soak the 50 g rice in the 300 ml water for 8 hours in the refrigerator at 4 °C or below.
Blend the rice
Blend the drained rice with 250 ml of the milk for 2 minutes, until very fine. Discard the soaking water.
Strain the mixture
Strain through a fine sieve into a wide heavy-bottomed pot, pressing gently to collect the liquid; discard the coarse residue.
Combine the ingredients
Combine the strained liquid with the remaining 1750 ml milk and 400 g sugar in the pot.
Cook slowly
Cook uncovered over low heat for 150–180 minutes at a gentle simmer, stirring the bottom and sides continuously until thick and beige.
Check the setting point
The mixture is ready when it pulls away from the pan and a spoon leaves the bottom visible for 2–3 seconds. A teaspoon on a cold plate should hold its shape after 1 minute; if it spreads, keep cooking.
Portion the manjar
Portion the hot manjar into shallow heatproof containers as soon as it reaches the setting point. It firms up further as it cools.
Cool the manjar
Cool in shallow containers and refrigerate within 2 hours. Chill for 4 hours at 4 °C or below.
Serve
Serve 1 of the 20 portions on its own or with buñuelos and Colombian natilla for a December celebration.
The step photos are illustrative.
Notes
Use a wide 5–6 liter stainless-steel pot and a long spoon, taking care with hot splashes. At sea level simmering begins near 100 °C and the temperature rises as the mixture concentrates; altitude changes this, so judge the finish with the pan and cold-plate tests. Keep covered at 4 °C or below for up to 5 days. Contains milk.
Nutrition facts
1/20
- Protein
- 3.4 g
- Carbohydrates
- 26.9 g
- Fat
- 3.4 g
Per 1 of 20 portions, without buñuelos or natilla. All milk and raw rice are counted; discarding strained rice residue may slightly reduce the values.
Reference source: USDA FoodData Central / Standard Reference
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Manjar blanco from Colombia’s Valle del Cauca is milk, sugar and rice slowly reduced to a thick beige sweet. It joins buñuelos and natilla on December tables; rice sets it apart from dulce de leche.
Frequently asked questions
How do I know it has reached the right point?
It should pull away from the pan, leave a clear trail for 2–3 seconds and hold a small mound on a cold plate after 1 minute. Time alone is not a reliable guide.
Is it the same as dulce de leche?
No. This Valle-style version includes soaked, finely ground rice for a firmer texture; dulce de leche is usually made without rice.
Can I lower the heat near the end?
Yes. Keep the heat low and stir continuously, especially once the mixture starts pulling away, to prevent scorching.
