| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Desserts, Low-fat, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Short grain rice |
| 2 1/2 |
c |
Water |
| 2 |
c |
Soy milk or rice milk |
| 1/2 |
c |
Maple syrup |
| 1 |
t |
Vanilla |
| 2 |
T |
Dark rum |
| 1/2 |
c |
Dutch processed or regular |
|
|
cocoa |
| 1 |
c |
Water |
| 1/2 |
c |
Honey, up to 3/4 c |
| 1 |
t |
Vanilla |
INSTRUCTIONS
CREME: In a large pot, cook rice with water, soy or rice milk & maple
syrup, covered, for about 1 1/4 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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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