Maple Rum Rice Creme with Chocolate Sauce

From Recidemia English
Jump to: navigation, search

Description[edit]

Source: "Vegetarian Times", December, 1999

Ingredients[edit]

Maple rice creme[edit]

Chocolate sauce[edit]

Procedures[edit]

Maple rice creme[edit]

  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[edit]

  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.