Cacao Chile Rice Pudding

With Cacao Chile

Prep time

5 minutes

Cook time

45 minutes

Total time

50 minutes

Servings

4–6

Ingredients

Rinse the forbidden rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 30–35 minutes, or until the rice is tender and all the water has been absorbed. Remove from heat and let the rice sit for 5 minutes.
Once the rice is cooked, add the coconut milk, Tenayo Cacao Chile Mexican-Style Barbecue Sauce, caramel sauce, vanilla extract, cinnamon, and salt to the pot. Stir to combine and cook over low heat for an additional 10 minutes, stirring occasionally, until the mixture becomes creamy and the rice is fully coated.
Top the rice pudding with fresh sliced strawberries, a little extra caramel, and Tenayo Cacao Chile Mexican-Style Barbecue Sauce. Serve warm or refrigerate and serve chilled.