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maple-rice-cream recipe

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
 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