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Rice Pudding with Mango Compote

Featured in the Honolulu Star-Advertiser on August 17, 2011.



2 cups cooked white rice
3 cups reduced fat milk
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup Mango Compote (see recipe below) or any fresh seasonal fruit

Mango Compote:
2 tablespoons butter
1 medium mango, diced (about ½ cup)
1 tablespoon sugar


Combine rice, milk, sugar and salt in a medium saucepan. Bring the mixture to a boil on high heat, then reduce heat to a simmer and stir in the vanilla and cinnamon. Stir the mixture continuously to prevent burning. Cook until just about all of the milk is absorbed and the mixture has thickened (about 15-20 minutes). Divide rice pudding into individual serving dishes, top with mango compote or fresh, diced fruit and serve warm or chilled. Makes 6 servings.

Approximate Nutrient Analysis per serving:
260 calories, 6 g fat, 4 g saturated fat, 20 mg cholesterol, 125 mg sodium, 45 g carbohydrate, 0 g fiber, 27 g sugar, 6 g protein

Mango Compote:
Place all ingredients into a small saucepan and stir over medium heat until sugar dissolves and mango is soft (about 10 minutes). Makes about ½ cup.

Approximate Nutrient Analysis per ½ cup serving:
300 calories, 23 g fat, 14 g saturated fat, 60 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 1 g fiber, 25 g sugar, 1 g protein


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