Manjar Blanco (Dulce de Leche)

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!



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


  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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  1. says

    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! 馃槑

  2. says

    What nice dear Erica!!! I adore dulce de leche! Tengo qiue probar tu receta la 煤nica raz贸n que no hago mucho es que me lo puedo comer todo, aqu铆 hervimos los tarros de leche condensada pero son una tentaci贸n!! as铆 que lo trato de hacer cuando voy a hacer algo especial. ESte se ve delicioso, cuando lo haga te cuento, un abrazo, gloria

  3. says

    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.

  4. says

    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!

  5. says

    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.

  6. says

    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.

  7. Christina says

    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!

  8. says

    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!

  9. Jim says

    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!

  10. says

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


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