Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- maple rice creme
- 1 cup short grain rice
- 2 1/2 cup water
- 2 cup soy milk or rice milk
- 1/2 cup maple syrup
- 1 tsp vanilla
- 2 tbsp dark rum
- chocolate sauce
- 1/2 cup dutch processed or regular
- -- cocoa
- 1 cup water
- 1/2 cup honey (up to ¾ c)
- 1 tsp vanilla
- =
Directions
Creme: in a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1 ¼ 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. "vegetarian times", december, 199