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