Description
Colombian manjar blanco (dulce de leche) is a delicious treat that is usually made during the holidays. All you need is rice, milk, and sugar.
Ingredients
Scale
- ⅓ cup (75 g) white rice or 1 tbsp (10–12 g) rice flour
- Water (To soak the rice)
- 8½ cups (2 liters) whole milk (Divided)
- 2 cups (450 g) white granulated sugar
- Raisins (Optional)
Instructions
- Place the rice in a small bowl and add enough water to cover it. Let it soak overnight. (Skip this step if you’re using rice flour)
- The next day drain the rice, add it to a blender with 1 cup (236 ml) of the milk, and blend it for a couple of minutes to try to grind the rice as much as possible.
- Lay a cheesecloth or a clean dish towel over a mixing bowl, pour over the rice milk, gather the ends of the cheesecloth, and squeeze out the liquid as much as you can. You can repeat this process to make sure you get as much starch out of the rice as possible. Discard the rice.
- Place the remaining milk in a large pot and bring to a boil over high heat.
- Once it’s boiling, add the rice milk (or rice flour if that is what you are using) and the sugar. Lower the heat to medium-high.
- Keep stirring frequently until the mixture starts to thicken. This can take between 1½ – 1 hour and 45 minutes.
- After about 2 hours you will start to see the bottom of the pot, which means the manjar is ready. At this point, you can add raisins if you want.
- Pour the manjar over “totumas” or small cups. Let it cool completely before serving.
Notes
- Once the manjar is warm (not piping hot) you can sprinkle the top with granulated sugar
- This recipe makes 4-6 servings of about ½ cup each.
- You can store it in the refrigerator for up to one week.