Maple Rum Rice Creme with Chocolate Sauce

Description
Source: "Vegetarian Times", December, 1999

Maple rice creme

 * 1 cup short-grain rice
 * 2½ cups water
 * 2 cup soy milk or rice milk
 * ½ cup maple syrup
 * 1 tsp vanilla
 * 2 tbsp dark rum

Chocolate sauce

 * ½ cup Dutch processed or regular cocoa
 * 1 cup water
 * ½ cup honey (up to ¾ cup)
 * 1 tsp vanilla

Maple rice creme

 * 1) In a large pot, cook rice with water, soy or rice milk and maple syrup, covered, for about 1 ¼ hours or until the rice is fairly mushy and most of the liquid has been absorbed.
 * 2) Puree cooked mixture with vanilla and rum till absolutely smooth.
 * 3) Transfer to a bowl, cover tightly and chill for several hours.

Chocolate sauce

 * 1) Combine all ingredients in a heavy pot and mix well with a whisk.
 * 2) Bring to a boil, reduce heat, simmering gently for 15 to 20 minutes, stirring often, until the sauce has thickened and reduced to 1 cup.
 * 3) Allow to cool completely.
 * 4) Serve with the creme.