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/re...s/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,