It's that time of year again when I want milk puddings (rice/macaroni/semolina - I love them all) the problem is that it is wasteful & fiddly to make single portions is it possible to make larger ones & freeze individual portion sizes?
Freezing custards or rice puddings does not work they either go water, mushy or rubbery - have a second helping or re-heat for breakfast ;D
Rule of thumb with 'does it freeze' is to check out the freezers in Specialist frozen food shops or in the supermarkets. If they do not sell a frozen version, then it does not freeze well.
I can not say that I have ever seen them frozen but I do admit that I like some of the tinned ones.
This instruction may be worth a try with a small amount and then let us know if the thaw in the pan method works.
http://www.ehow.com/how_5958115_freeze-rice-pudding.html
I have frozen custard before and revived it with an electric whisk. Wont bother again doing it though as it seemed powdery in texture.
Found this recipe whilst researching for you too
http://allrecipes.com//Recipe/slow-cooker-tapioca-pudding/Detail.aspx