Date: Sun, 21 Nov 93 18:48:31 PST
From: therese@garnet.berkeley.edu
This recipe comes from the December 1993 issue of the Vegetarian Times - its
great!
Maple Rum Rice Creme with Chocolate Sauce
Maple Rice Creme:
1 cup white medium or short-grain rice
2 1/2 cups water
2 cups lowfat soy milk
1/2 cup maple syrup
1 tsp vanilla
2 Tbls gold or dark rum (optional)
Combine rice, water, soy milk, and maple syrup in a large saucepan, then
cook, covered for 1 1/4 hours, until rice is mushy and most of the liquid
has been absorbed. Transfer mixture to a food processor or blender, add
vanilla and optional rum, and blend until absolutely smooth. Transfer to
a bowl and chill thoroughly
Chocolate Sauce:
1/2 cup cocoa
1 cup water
1/2 cup honey or other sweetener
1 tsp vanilla
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and
simmer for 15-20 minutes until the sauce has thickened and reduced to 1 cup.
Cool completely. Serve with the above rice creme.
Serving suggestion - layer the rice creme and chocolate sauce in parfait
glasses for an elegant dessert!
makes 6 servings: 336 calories, 6 gm protein, 3 gm fat, 69 gm carbohydrates,
18 mg sodium, 5 gm fiber
kwhoney honey