Start by cooking the rice. Bring a large pot of salted water to a boil. Add the rice and cook according to the package instructions.
In the meantime, preheat oven to 350°F (175°C). Drain and rinse the jackfruit. Cut off the hard core parts and discard. Slightly press the jackfruit with your fingers, or with a fork to give it a pulled texture. Place the pulled jackfruit on a baking sheet lined with parchment paper. Bake for 20 minutes, then remove from the oven and set aside.
Prepare the buffalo sauce by combining all the ingredients in a blender. Blend on high speed for 1-2 minutes, or until smooth.
In a large bowl, combine the cooked rice, pulled jackfruit, and buffalo sauce. Stir to combine. Transfer to a baking dish (I used a 9x6-inch) and bake in the preheated oven for about 20 minutes.
Remove from heat, let cool a few minutes and serve immediately.
This buffalo bake will keep for up to 4 days in the refrigerator. To reheat, cover the baking dish with aluminum foil and place in a 350°F preheated oven for about 25 minutes.
This buffalo bake is creamier when served the same day.