Rice and milk are the two main ingredients found in rice pudding. The pudding also can have a variety of nuts, fruits and spices, depending on the recipe. The pudding typically is made in a large batch. Instead of throwing away leftover pudding, you can preserve it by freezing it. Freezing the rice pudding preserves its shelf life until you are ready to consume it.
Allow the rice pudding to cool completely before you prepare it for the freezer. Cool at room temperature or place it in the refrigerator.
Pour the rice pudding into clean freezer containers. Leave an inch of head space at the top of the containers. The milk and the rice will expand when they freeze. Pour the rice pudding into individual containers in a single-serving sizes for best results.
Label each container. Write the date and the contents on a strip of masking tape with a permanent marker. Affix the label onto the storage container.
Consume the rice pudding within one month. Frozen milk should be consumed within this period to ensure the pudding has a quality taste. Thaw the rice pudding by placing the frozen block into a saucepan. Heat on low.
Do not refreeze thawed rice pudding.
Tips and warnings
- Do not refreeze thawed rice pudding.
Things you need
- Freezer containers
- Masking tape
- Permanent marker