Difference between revisions of "Maple Rum Rice Creme with Chocolate Sauce"
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* 1 tsp [[vanilla]] | * 1 tsp [[vanilla]] | ||
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=== Maple rice creme === | === Maple rice creme === | ||
# 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. | # 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. | ||
Latest revision as of 14:16, 15 July 2012
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
Procedures
Maple rice creme
- 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.
- 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.
