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,

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

> 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,

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

Wayne

Dennis Spexet wrote:
> 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,
>
>


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