Maple Rum Rice Creme With Chocolate Sauce

Course : Desserts
Serves: 6
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1 cup short grain rice
2 1/2 cups water
2 cups soy milk or rice milk
1/2 cup maple syrup
1 teaspoon vanilla
2 tablespoons dark rum
1/2 cup dutch processed or regular cocoa
1 cup water
1/2 cup honey -- (up to 3/4 c)
1 teaspoon vanilla

Preparation / Directions:

CREME: In a large pot, cook rice with water, soy or rice milk and maple syrup, covered, for about 1 1/4 hours or until the rice is fairly mushy and most of the liquid has been absorbed. Puree cooked mixture with vanilla and rum till absolutely smooth. Transfer to a bowl, cover tightly and chill for several hours. CHOCOLATE SAUCE: Combine all ingredients in a heavy pot and 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 and reduced to 1 cup. Allow to cool completely. Serve with the Creme.


Nutritional Information:

170 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 41g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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