Freezing Rice Pudding

On Mon 10 Jan 2005 07:23:49a, Dennis Spexet tittered and giggled, and
giggled and tittered, and finally blurted out...

Quoted message said:

Will the texture of rice pudding suffer after freezing and thawing?

I just made some rice pudding, following the recipe at
http://www.epicurious.com/recipes/recipe_views/views/106089. It turned
out great! It was even better after I threw in some dried cherries.

However, that recipe results in quite a yield. I was wondering if I
could freeze some of it, and eat it later (after thawing it out of
course).

I figure that the flavor will be OK. But how will the texture be after
it's thawed?

-Dennis Spexet, [email hidden]

The texture of the custard base will probably not be very good. Personally,
I wouldn't do it.

Wayne

Dennis Spexet said:

Will the texture of rice pudding suffer after freezing and thawing?

I just made some rice pudding, following the recipe at
http://www.epicurious.com/recipes/recipe_views/views/106089. It turned out
great! It was even better after I threw in some dried cherries.

However, that recipe results in quite a yield. I was wondering if I could
freeze some of it, and eat it later (after thawing it out of course).

I figure that the flavor will be OK. But how will the texture be after it's
thawed?

-Dennis Spexet, [email hidden]

The rice will be grainy and trhe custard will get
watery and probably separate.

Next time I'd halve or quarter the recipe or have
a rice pudding party.

gloria p