Rice Pudding

The rice pudding base can be assembled up to 4 hours ahead and refrigerated unbaked; bring to room temperature for 30 minutes before baking. Fully baked pudding (without the marmalade and meringue topping) can be made 2 days ahead, covered, and refrigerated. Add the marmalade and meringue topping just before serving.

Store baked rice pudding covered in the refrigerator for up to 4 days. Serve chilled or reheat individual portions in the microwave for 30-45 seconds. Note that meringue topping will weep and soften over time, so it's best added just before serving if storing leftovers.