Maple Rum Rice Creme with Chocolate Sauce

Description

Source: "Vegetarian Times", December, 1999

Ingredients

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

Directions

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.