Maple rum rice creme with chocolate sauce

6 servings

Ingredients

Quantity Ingredient
1 cup Short grain rice
2½ cup Water
2 cups Soy milk or rice milk
½ cup Maple syrup
1 teaspoon Vanilla
2 tablespoons Dark rum
½ cup Dutch processed or regular cocoa
1 cup Water
½ cup Honey (up to 3/4 c)
1 teaspoon Vanilla

Directions

MAPLE RICE CREME

CHOCOLATE SAUCE

CREME: In a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1¼ hours or until the rice is fairly mushy & most of the liquid has been absorbed. Puree cooked mixture with vanilla & rum till absolutely smooth. Transfer to a bowl, cover tightly & chill for several hours.

CHOCOLATE SAUCE: Combine all ingredients in a heavy pot & mix well with a whisk. Bring to a boil, reduce heat, simmering gently for 15 to 20 minutes, stirring often, until the sauce has thickened & reduced to 1 cup. Allow to cool completely. Serve with the Creme.

"Vegetarian Times", December, 1993 Submitted By MARK SATTERLY On 06-23-95

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