re-heating rice pudding

kittycat204

just about to of finished making rice pudding in my slow cooker, with a recipe i got from the slow cooker thread. if you want it i have put it below. my issue is, i might have a bit tonight but not all. if i want some tomorrow do i have to really heat it to avoid food poisoning, i know rice can be dangerous if not heated properly. not that i have ever had a problem.
i would rather warm it through tomorrow in a pan, but don't want to risk burning the bottom. hope this makes sense

Rice pudding in a slow cooker

Serves:!4
• 110g (4 oz) pudding rice
• 55g (2 oz) sugar (granulated or caster)
• 25g (1 oz) margarine
• 1.2L (2 pints) of milk (whole, semi skimmed or skimmed)
• 1/2 teaspoon of cinamon
Preparation method
Prep:!10 mins |!Cook:!5 hours

Put it all into the slow cooker, stir it and turn it on to high and cover. After about an hour stir it then you can leave it till it has finished!cooking. Add jam, syrup or honey to taste. but will also taste fab on its own. Hope you all enjoy - let me know what you think of it.

Pasted from <http://allrecipes.co.uk/recipe/7190/traditional-rice-pudding--my-mum-s-way-.aspx&gt;

i thought there was a lot of liquid to rice but it seems to be coming along beautifully. very impressed, oh and a put some vanilla paste in too, yummy.

Turkishdreamer

I make my rice pudding in th slow cooker all the time, always seem to make 3 portions, so always one left for the next day. Just put it in a bowl in the fridge overnight. Next day put it in the microwave and heat it through, never had a problem and still tastes just the same.