Maple Rum Rice Crème With Chocolate Sauce

Recipe Ingredients

		Maple Rice Crème
1 cup	160g / 5.6oz	Short grain rice
2 1/2 cups	592ml	Water
2 cups	474ml	Soy milk or rice milk
1/2 cup	164g / 5.8oz	Maple syrup
1 teaspoon	5ml	Vanilla
2 tablespoons	30ml	Dark rum
		Chocolate Sauce
1/2 cup	55g / 1.9oz	Dutch processed or regular cocoa
1 cup	237ml	Water
1/2 cup	118ml	Honey - (up to 3/4 c)
1 teaspoon	5ml	Vanilla

Recipe Instructions

CRÈME: 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 until 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 Crème.

Source:
Living Healthy Magazine

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.