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