To reheat leftover rice pudding, you can gently warm it in the microwave for short intervals, stirring in between, until it reaches your desired temperature. Alternatively, you can reheat it on the stovetop over low heat, stirring frequently to prevent sticking.
Sorry OP I would have been sympathetic if Id seen your other post. Im sorry that despite your counselling you still have anxiety issues 
As an aside – has anyone else noticed that not all posts are published in the correct timelines? So I got your 9.30am post, but not your 9.33 post for ages…. its the 3rd time this has happened.
Ive known at least one person, it was not pleasant – but that was failing to heat it up fully. I dont know all the terminology to explain correctly, but Google will tell you that rice in particular can develop a nasty toxin if sat around for too long at a warm temperature. It needs to be cooled quickly, kept cold, and reheated very thoroughly. Id heard vaguely that you had to be careful with rice, but since my friend was so ill a few years ago Ive been a lot more anxious about it. Naturally there will be hundreds/thousands of people who have left it out overnight at room temperature and had no problems eating it, but even so. There will be just as many people who have been ill from a meal where rice was possibly the culprit, but the meat has been blamed or it was put down to “noro”.
Ooh dear Peach, yes I gather that it is a rotten experience! It is good to know, however, that youd be happy eating it from the fridge even after your run in with it. My friend wasnt ill for quite that long, but she couldnt look at rice again and she was marrying into a culture where they literally presented her with rice at every meal! Well it had chilled down very well in the freezer from semi-warm, so Ive moved it back to the fridge. And Ive had a taste, its lovely but a bit stodgy – Im an idiot, I cooked it to the right consistency forgetting that it would thicken when cold. So DH might break a tooth on the first batch, never mind, the next one will be better.
Oh dear. I’ve been dicing with death for decades. When I get a Chinese takeaway because I’m on my own the rice lasts me that evening and the next day and the next. I don’t refrigerate it and don’t heat it up, it just stays in the container until I put on a plate and I eat it cold on the two subsequent days. I’ve never been ill from this in possibly thirty years or more and have a takeaway once a week. I didn’t know that about rice so I’m now worried if I do it again I will be jinxed now and become ill.
Haha oh Palominoo dont pay any attention to me, if youve been fine all this time its not going to change now! Ive had a lifetime of excessive paranoia about food, so your lifetime of rice consumption is reassuring to me. It suggests that the risk is small.
The first time I tried rice pudding, it was served cold, and I didn’t understand why anyone would enjoy bits of rice in their creamy custard. I didn’t try it again until years later, when a friend of mine served it warm after dinner. She completely changed my mind about rice pudding. Then I came up with this recipe and turned Ed and Krystal into rice pudding fans too.
Rice pudding is a simple dessert that you can serve all year round. For example, you can serve it cold in the summer or use it as a refreshing finish to a spicy Indian meal. I prefer to make rice pudding in the fall or winter, because a hot bowl of rice pudding makes for a very comforting dessert on a cold night. Here is my recipe for basic rice pudding. Note that the instructions differ depending on whether you’re planning on serving this cold or warm. Also, try replacing some of the milk with evaporated milk or coconut milk, or try using sweetened condensed milk instead of sugar, but keep in mind that this may alter the cooking times. (See my coconut and mango rice pudding recipe here.)
Place the rice, lime peel, and water in a heavy bottomed pot. Cover and bring to a boil over high heat. Then reduce the heat to maintain a simmer, around medium low. Cook the rice, covered, until soft and all of the water is evaporated, about 15 to 20 minutes. Remove the lime peel and discard. Then stir in the milk, cream, sugar, cinnamon, salt, and vanilla extract. Maintain a simmer and cook, uncovered, over medium low heat until thickened. Stir occasionally to prevent burning. This will take about 40 minutes. Note that it will continue to thicken as it cools. Add the raisins and allow them to heat through.
Then separate into bowls and add a light dusting of ground cinnamon or nutmeg (optional). Serve warm. Or, allow the rice pudding to cool completely. Then chill it through in the refrigerator before serving cold. To reheat leftover rice pudding, add 2 or 3 tbsp of milk per serving and heat gently, stirring regularly, in a heavy bottomed pot.
You Can’t Reheat Some Foods Under Any Circumstances
FAQ
Can you reheat cold rice pudding?
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Can you reheat cold pudding?