Manjar Blanco is a traditional Colombian holiday dessert made by slow-cooking milk and sugar for an hour with soaked rice, then finished with raisins and candied figs. The dish's standout trait is its rich caramel color and thick, creamy texture achieved through constant stirring.
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Prep the rice: Place the raw white rice in a bowl of water and let it soak at room temperature for 2 full days to soften completely.
Blend and boil: Once fully soaked, blend or completely dissolve the softened rice into the milk. Pour this milk mixture into a very large, heavy-bottomed cooking pot (traditionally a massive copper paila). Add the 4 lbs of sugar, the baking soda, and a pinch of salt. Place the pot over medium-high heat.
The constant stir: As the mixture heats up, you must stir it constantly and rhythmically using a large wooden spoon (cuchara de palo). Continue stirring for about an hour until the mixture reduces, thickens significantly, and turns a rich caramel color. You will know it is ready when you drag the spoon across the bottom of the pot and can clearly see the bottom for a second.
Add mix-ins and serve: Once thick, stir in the raisins and immediately remove the pot from the heat. Carefully pour the hot Manjar Blanco into traditional small bowls or authentic totumo gourds. Garnish each portion with slices of candied figs (brevas). Let it cool and set before serving!
Store cooled Manjar Blanco in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of milk if needed, or serve chilled.
Heavy-bottomed pot or copper paila (large, at least 8-quart capacity) · Wooden spoon (cuchara de palo) · Blender or food processor (for dissolving soaked rice)
Soaking softens the rice completely so it blends smoothly into the milk and acts as a natural thickener without creating a grainy texture.
It is ready when you drag a wooden spoon across the bottom of the pot and can clearly see the bottom for a second, and the mixture has turned a rich caramel color after about an hour of constant stirring.
Yes, scale all ingredients proportionally, but maintain the 2-day rice soak and constant 1-hour stir time, as these affect texture and caramelization.
Baking soda helps the milk thicken and contributes to the characteristic caramel color development during the long cooking process.
Yes, it can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator; gently reheat over low heat or serve chilled.
