Fruit Rice Pudding

The rice can be partially cooked up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature before assembling. The assembled pudding can be prepared up to 4 hours ahead and refrigerated; add 10-15 minutes to steaming time if cooking from cold.

Store the cooked pudding covered in the refrigerator for up to 3 days. Reheat individual portions by steaming for 10-15 minutes or microwaving on 50% power in 30-second intervals until warmed through. Serve with custard sauce, cream, or fruit compote as the historical 'sweet sauce.'