Preparation:
CREME: 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 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. |
