MAPLE RICE CREME
1 c Short grain rice
2 1/2 c Water
2 c Soy milk or rice milk
1/2 c Maple syrup
1 ts Vanilla
2 tb Dark rum

CHOCOLATE SAUCE
1/2 c Dutch processed or regular
— cocoa
1 c Water
1/2 c Honey (up to 3/4 c)
1 ts Vanilla

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.

“Vegetarian Times”, December, 1993