Manjar Blanco I

Manjar Blanco I Recipe from Bolivia | Rice, Milk, Cinnamon & Sugar

Region / culture: Bolivia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 10

Introduction

Manjar Blanco, also known as dulce de leche, is a sweet and creamy spread that is popular in many Latin American countries. This delicious treat is made from simple ingredients like rice, milk, sugar, and cinnamon, and is perfect for spreading on toast or using as a filling for pastries.

History

The origins of Manjar Blanco can be traced back to ancient Peru, where it was traditionally made by cooking rice in milk until it thickened into a creamy spread. Over the years, the recipe has evolved and spread to other countries in Latin America, each putting their own unique twist on this sweet treat.

Ingredients

1 cup of rice
9 cups of whole milk
1 cinnamon stick
0.13 tsp of baking soda to prevent the milk from curdling
2 cups of granulated sugar

How to prepare

Wash the rice thoroughly, drain, and allow it to dry in the sun.
Once the rice is dry, finely grind it using a mill or blender.
Sift the ground rice using a sieve.
Repeat the grinding process until all the rice is finely ground.
In a large pot, combine nine cups of milk, ground rice, baking soda, cinnamon stick, and sugar.
Mix the ingredients well until the sugar dissolves.
Place the pot over medium heat and stir constantly with a wooden spoon.
It is important to stir frequently.
Allow the mixture to boil over medium heat until it thickens.
The spread will be ready when the bottom of the pot is visible while stirring with the spoon.

Variations

Add a splash of vanilla extract for extra flavor.
Use coconut milk instead of whole milk for a dairy-free version.
Stir in chopped nuts or dried fruit for added texture.

Cooking Tips & Tricks

Be sure to wash the rice thoroughly and allow it to dry before grinding to ensure a smooth texture.

- Stir the mixture constantly while cooking to prevent it from sticking to the bottom of the pot.

- Adjust the amount of sugar to suit your taste preferences.

Serving Suggestions

Serve Manjar Blanco on toast, pancakes, or waffles for a sweet breakfast treat. It can also be used as a filling for pastries or cakes.

Cooking Techniques

The key to making a smooth and creamy Manjar Blanco is to stir the mixture constantly while cooking and to allow it to thicken over medium heat.

Ingredient Substitutions

If you don't have whole milk on hand, you can use evaporated milk or coconut milk as a substitute.

Make Ahead Tips

Manjar Blanco can be made ahead of time and stored in the refrigerator for up to a week. Simply reheat before serving.

Presentation Ideas

Serve Manjar Blanco in a decorative jar or bowl with a sprinkle of cinnamon on top for a beautiful presentation.

Pairing Recommendations

Manjar Blanco pairs well with fresh fruit, such as bananas or strawberries, for a delicious and satisfying snack.

Storage and Reheating Instructions

Store leftover Manjar Blanco in an airtight container in the refrigerator for up to a week. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Manjar Blanco contains approximately 200 calories.

Carbohydrates

Each serving of Manjar Blanco contains approximately 40 grams of carbohydrates.

Fats

Each serving of Manjar Blanco contains approximately 5 grams of fat.

Proteins

Each serving of Manjar Blanco contains approximately 3 grams of protein.

Vitamins and minerals

Manjar Blanco is a good source of calcium and vitamin D due to the use of whole milk in the recipe.

Alergens

Manjar Blanco contains dairy and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Manjar Blanco is a sweet and creamy spread that is high in carbohydrates and calories, making it a delicious but indulgent treat.

Summary

Manjar Blanco is a delicious and creamy spread that is perfect for breakfast or dessert. With simple ingredients and easy preparation, this sweet treat is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. The smell of cinnamon and vanilla filled the air as she stirred a pot of creamy, sweet Manjar Blanco on the stove.

Maria was a master in the kitchen, and she had a knack for creating delicious dishes that were loved by everyone who tried them. As she explained to me the process of making Manjar Blanco, I couldn't help but be captivated by the simplicity and beauty of this traditional dessert.

She told me that the recipe had been passed down in her family for generations, and that she had learned how to make it from her grandmother when she was just a young girl. It was a recipe that held a special place in her heart, and she was more than happy to share it with me.

As she poured the thick, creamy mixture into a glass dish to cool, I marveled at the rich, caramel color and the smooth texture. Maria explained that the key to making perfect Manjar Blanco was to stir it constantly and to cook it slowly over low heat until it thickened and developed a deep, caramelized flavor.

I watched as she sprinkled a generous amount of ground cinnamon on top of the dessert before placing it in the refrigerator to set. The warm, comforting aroma of cinnamon filled the kitchen, and I couldn't wait to try a spoonful of this delicious treat.

When Maria finally served me a small bowl of Manjar Blanco, I took a hesitant bite and was instantly transported to a world of creamy sweetness and rich, caramel flavor. The dessert was like nothing I had ever tasted before, and I knew that I had to learn how to make it myself.

Maria smiled as she saw the delight on my face and offered to teach me the recipe. She showed me how to carefully measure out the ingredients, how to stir the mixture constantly to prevent it from burning, and how to know when it was ready by testing its thickness with a spoon.

I was a quick learner, and soon I was able to make Manjar Blanco on my own. I would often spend hours in my own kitchen, stirring the pot of creamy goodness and reveling in the sweet, comforting aroma that filled the room.

Over the years, I have made Manjar Blanco for countless family gatherings, parties, and special occasions. Each time I serve this traditional dessert, I am reminded of the day when Maria first introduced me to the recipe and shared with me the secrets of making it just right.

Now, as I pass this recipe on to my own grandchildren, I hope that they will cherish it as much as I do. I hope that they will remember the warm summer day when they learned how to make Manjar Blanco with their grandmother, and that they will carry on the tradition for generations to come.

For me, Manjar Blanco is more than just a dessert. It is a connection to my past, a reminder of the love and care that went into creating it, and a symbol of the joy that comes from sharing something special with the ones you love. And for that, I am grateful.