Ingredients
- 850 ml water
- 475 ml soy milk
- 120 ml honey
- 160 gr maple syrup
- 120 gr short rice (grain)
- 45 gr dutch processed cocoa
- 30 gr dark rum
- 8 gr vanilla
CREME: In a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1.25 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.
