Creme: In a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1 1/4 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.