Rice Pudding

Grease a ring mold with melted butter and reserve

Bake the oven to 200°C (hot)

In a medium saucepan, combine rice and water and cook over low heat, stirring constantly with a wooden spoon, until the rice is tender (about 30 minutes)

Transfer to a large bowl

Add remaining ingredients and mix well with a wooden spoon

Pour into the prepared mold

Bake in a preheated oven at 200°C (hot) for about 30 minutes or until firm

Let it cool

Mold onto a plate and let it chill

Cover with plastic wrap and refrigerate for about 2 hours

Serve

153 calories per slice

Fruit slices and lemon zest

In a medium saucepan, cook the sugar with water over high heat, stirring constantly with a wooden spoon, until the sugar dissolves

Let it simmer until a syrup forms (about 5 minutes)

Remove from heat

Add mango, mix delicately, and let it chill

Remove pudding from refrigerator, decorate with lemon zest and fruit slices, and serve immediately

213 calories per slice

Mango cubes

In a medium saucepan, cook the sugar with water over high heat, stirring constantly with a wooden spoon, until the sugar dissolves

Let it simmer until a syrup forms (about 5 minutes)

Add mango, mix delicately, and cook for an additional 5 minutes

Let it chill

Remove pudding from refrigerator, decorate with fruit slices, and serve immediately

213 calories per slice