Maple Rum Rice Creme with Chocolate Sauce

Directions

CREME: In a large pot, cook rice with water, soy or rice milk and maple syrup, covered, for about 1¼ hours or until the rice is fairly mushy and most of the liquid has been absorbed.

Purée cooked mixture with vanilla and rum until 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.