Mexican Chocolate Rice Pudding with Toasted Pecans

Steps

1. Toast the pecans in a dry medium saucepan over medium heat, stirring, for 3 to 4 minutes until fragrant; tip them onto a plate to cool and set aside for topping.
2. In the same saucepan, bring the water to a boil, stir in the rice, cover and simmer on low for 10 minutes until the water is mostly absorbed.
3. Meanwhile, in a small bowl whisk together the brown sugar, the unsweetened cocoa powder, the cinnamon and the salt, then whisk in one quarter of the whole milk to make a smooth cocoa paste.
4. Add the remaining three-quarters of the whole milk to the rice, bring to a gentle simmer over medium-low heat and cook uncovered for 15 minutes, stirring often so the rice doesn't stick.
5. Stir the cocoa paste into the pot and keep simmering, stirring frequently, for 10 to 12 minutes more, until the rice is tender and the pudding is thick and creamy.
6. Take the pot off the heat and stir in the chocolate chips and the vanilla until the chips melt.
7. Spoon the pudding into 4 bowls or jars, press plastic wrap onto the surfaces and chill for at least 2 hours, until cold and set.
8. Just before serving, scatter the toasted pecans over each pudding.