Coimbra Manjar Branco — Maria Figueiredo's Version
This formula from the Maria de Lourdes Modesto Archive, attributed to Maria Judith de Quadros Figueiredo, thickens rice flour with milk and sugar, scents it with orange-blossom water and browns portions on purpose-made earthenware discs. It is a local meatless version: it neither replaces nor erases the historical Portuguese manjar branco family that includes poultry.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz Rice flour
- 500 ml / 17 fl oz Milk
- 250 g / 8.8 oz Sugar
- a little, to disperse the flour Water
- as needed Orange-blossom water
Method
Disperse the rice flour in a little water and part of the milk, leaving no lumps.
Bring to the heat and boil briefly, stirring, until thickened and the flour is cooked.
Remove from the heat. Gradually add the remaining milk, stirring vigorously.
Return to the heat with the sugar and simmer gently, stirring throughout, until the mixture is thoroughly cooked.
Scent with orange-blossom water and remove from the heat.
Build the mixture in three layers on purpose-made fired-clay discs and bake only until the surface browns.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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