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1
Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil.
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2
Simmer, uncovered, for 5 minutes.
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3
Strain through a fine mesh sieve into a bowl; reserve the liquid.
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4
You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
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5
Stir in the whole milk and condensed milk.
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6
Reduce the heat to low and cook for 5 minutes.
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7
Stir in the chocolate and mix to melt evenly.
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8
Cook for 40 minutes, stirring occasionally, until creamy but still fluid.
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9
Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture.
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10
Add the vanilla bean and stir to incorporate.
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11
When the pudding is done but still loose-textured, remove the spice bag and vanilla bean.
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12
Pour into a serving dish and sprinkle with ground cinnamon.
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13
Serve with cinnamon or cacao cookies.
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14
Rinse the rice in cold water until the water runs clear.
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15
Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag.
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16
Bring to a boil.
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17
Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.
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18
Rinse the rice in cold water until the water runs clear.
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19
Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag.
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20
Bring to a boil.
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21
Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.
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22
Stir in the whole milk and condensed milk.
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23
Reduce the heat to low and cook for 5 minutes.
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24
Stir in the chocolate and mix to melt evenly.
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25
Cook for 40 minutes, stirring occasionally, until creamy but still fluid.
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26
Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture.
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27
Add the vanilla bean and stir to incorporate.
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28
When the pudding is done but still loose-textured, remove the spice bag and vanilla bean.
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29
Pour into a serving dish and sprinkle with ground cinnamon.
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30
Serve with cinnamon or cacao cookies.
