Manjar Blanco is a Colombian dulce de leche made by cooking soaked rice with milk and sugar until thick and caramel-colored. This stovetop version takes 3 hours and requires no condensed milk or water bath.
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Place the rice with some water in a bowl and set aside for 2 days. Rinse and drain the rice.
Place the soaked rice in a food processor or blender with 1 cup of whole milk.
In a medium pot, place the rice and milk mixture, the rest of milk, sugar and salt and bring to a boil.
Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Add the raisins and let it cool.
Pour into a glass container and cover. Refrigerate up to a week.
Store covered in a glass container in the refrigerator for up to a week; serve chilled or at room temperature.
food processor or blender · wooden spoon
Manjar blanco keeps refrigerated in a covered glass container for up to a week.
The recipe calls for rice soaked 2 days before cooking, which breaks down the rice to thicken the mixture. Unsoaked rice will not cook down properly in 3 hours.
Manjar Blanco is from the Del Valle region and is made with milk and soaked rice, while Arequipe from Antioquia includes cinnamon and is made with milk and sugar only.
The long, slow cooking reduces the milk, concentrates flavors, and caramelizes the sugar to develop the rich color and pudding-like texture.
Yes, raisins are optional. Add them at the end of cooking, after the mixture reaches caramel color and pudding thickness, then let it cool.
