Manjar Blanco (Dulce de Leche)

by Erica Dinho on January 18, 2011

Manjar blanco con pasas

Making Dulce de Leche from scratch is a lot easier than you might think. In Colombia we have 2 different ways to make it.

Arequipe, which is from my hometown of Antioquia and is made with milk, sugar and cinnamon. And, Manjar Blanco, which is from Del Valle region and is made with milk, soaked rice, sugar and raisins.

Buen provecho!

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Ingredients

  • 1/4 cup rice
  • 10 cups whole milk
  • 2 1/2 cups sugar
  • Pinch of salt
  • 1/4 cup raisins (optional)

Directions

  1. Place the rice with some water in a bowl and set aside for 2 days. Rinse and drain the rice.
  2. Place the soaked rice in a food processor or blender with 1 cup of whole milk.
  3. In a medium pot, place the rice and milk mixture, the rest of milk, sugar and salt and bring to a boil.
  4. Manjar Blanco Cooking

  5. 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.
  6. Pour into a glass container and cover. Refrigerate up to a week.
  7. Manjar blanco

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{ 25 comments… read them below or add one }

1 Tangled Noodle January 18, 2011 at 8:37 AM

Wow! This is the first time I’ve heard of dulce de leche made with soaked rice! Is it set aside at room temperature or in the refrigerator? Just as you show in your photos, this sounds like it would be delicious just eating with a spoon! 8-)

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2 Erica January 18, 2011 at 8:49 AM

Tangled Noodle-At room temperature! It is fantastic :)

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3 gloria January 18, 2011 at 8:56 AM

What nice dear Erica!!! I adore dulce de leche! Tengo qiue probar tu receta la única razón que no hago mucho es que me lo puedo comer todo, aquí hervimos los tarros de leche condensada pero son una tentación!! así que lo trato de hacer cuando voy a hacer algo especial. ESte se ve delicioso, cuando lo haga te cuento, un abrazo, gloria

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4 Belinda @zomppa January 18, 2011 at 12:01 PM

I could just eat this by itself, but never tried to make it myself – thanks!

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5 Faith January 18, 2011 at 12:46 PM

I’ve never made homemade dulce de leche, so I was so excited to see this post! It looks sooooo good, Erica! I’m hoping to try it soon!

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6 Arlene January 18, 2011 at 3:01 PM

I’ve never heard of dulce de leche with rice either, but what a great addition. My problem would be I’d eat it all!

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7 A Canadian Foodie January 18, 2011 at 4:39 PM

And the other way?
This is completely new to me and such a lovely novel idea. I can only imagine the deliciousness of it. All I have heard it take a can of sweetened condensed milk and cook it overnight. My response was, yes, but how do you make it from scratch! Now I have one answer! YUM… and the other?
I am a patient woman.
:)
Valerie

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8 Erica January 18, 2011 at 7:03 PM
9 Oceanbeat January 18, 2011 at 8:10 PM

Thanks for sharing the Manjarblanco recipe..I wish that we could make it here like in El Valle, in a copper pot and over a firewood.

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10 norma January 19, 2011 at 3:22 PM

You did a great job….dulce de leche on eveything.

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11 Gera@SweetsFoodsBlog January 19, 2011 at 6:01 PM

My kind of sweet stuff – the king in my country – dulce de leche – yes by tons :)

Good Job Erica!

All the best,

Gera

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12 grace January 20, 2011 at 4:56 AM

the raisins are a pleasant surprise! this is sweetness at its finest. :)

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13 Barbara January 20, 2011 at 4:10 PM

Fascinating, Erica. I do it in a double boiler, starting with condensed milk. I’ve never made it from scratch.

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14 rebecca subbiah January 20, 2011 at 5:29 PM

oh would love this for dessert :-)

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15 tasteofbeirut January 20, 2011 at 8:09 PM

Very interesting! The method of grinding rice and making a pudding or sauce with it is also common in Lebanese cuisine, but I have never seen it with the dulce de leche. Sounds wonderful!

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16 Mely(mexicoinmykitchen) January 21, 2011 at 12:19 PM

My mother in law likes to make this dessert and I love to eat it. :) But I guess it is not too late to make it myself. I will try your recipe.

Have a great weekend!

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17 Anna January 21, 2011 at 5:49 PM

Hi Erica, dolce de leche is by far my favorite dessert from my country, but as I can see yours also have delicious ideas, I never heard of it made with rice….but I’m tempted to go and try it right now. What a great recipe. Have a great weekend Erica.

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18 maria January 22, 2011 at 11:37 AM

Dulce de leche is something I cannot have enough of when it is in my kitchen! I made some in September but only by baking condensed milk at a low temperature so I must try making it completely from scratch as well.

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19 Carrie at TikiTikiBlog! January 23, 2011 at 10:32 AM

Erica, this made my day. Dulce de Leche — cuban style and all styles — are my favorite ever.

Glad I found you today.Mucho gusto and come over to the Tiki Tiki!

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20 Oysterculture January 23, 2011 at 10:43 PM

Wow, what a treat and so neat to see the alternatives to making it. Never knew about rice.

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21 Christina January 25, 2011 at 10:11 AM

When I make my dulce de leche, I found the easiest way is to set the oven to 400. I put the condensed milk in glass plate, and then inside a warm bath. It then goes in the oven for about 2 hours. I then beat it to get out the lumps in a mixing bowl. My Colombian boyfriend loves it!

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22 Erica February 1, 2011 at 5:35 PM

Thank you all!

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23 Kelly Ospina December 9, 2011 at 10:40 AM

I have so many fond memories of manjar blanco at Christmas, usually sent in somebody’s suitcase from Cali. I’ve never tried to make it, but I think I’ll give it a shot for Christmas this year, for my son. Thank you for the recipe!

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24 Jim July 29, 2012 at 10:27 PM

I remember learning an easy trick In Cali. You don’t have to stir or watch carefully!Just take the paper label off one or two cans of sweetened condensed milk and put them unopened in a good sized pot of boiling water and slow boil for three hours or so. Remove and cool completely. Open with a can opener and enjoy!

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25 Rosie February 14, 2013 at 9:54 PM

Nunca he probado el manjar blanco, pero los comentarios de mi esposo hacen que trate tu receta. Gracias por traernos no sólo nuestras delicias colombianas, pero por los recuerdos tan gratos que vienen con cada receta!

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