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Maple Rum Rice Creme with Chocolate Sauce

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Description Edit

Source: "Vegetarian Times", December, 1999

Ingredients Edit

Maple rice creme Edit

Chocolate sauce Edit

Directions Edit

Maple rice creme Edit

  1. 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.
  2. Puree cooked mixture with vanilla and rum till absolutely smooth.
  3. Transfer to a bowl, cover tightly and chill for several hours.

Chocolate sauce Edit

  1. Combine all ingredients in a heavy pot and mix well with a whisk.
  2. 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.
  3. Allow to cool completely.
  4. Serve with the creme.

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