It's ok if it turns into a brick. Just add more liquid when reheating.

Thanks, PP. The recipe I have says 1 cup rice: 1 quart milk. What's a better ratio, if you know?

Also looking for ways to salvage the two big batches I've already made. Can I heat them up in a pot with some additional milk and then store it in fridge overnight?

less rice, more liquid.

I have to make a vat of rice pudding, and I have to do it in advance. But the two batches I made today, though delicious when first done, have turned into solid masses after a couple hours in the fridge.
Is there an easy way to turn these back into more of a creamy rice pudding than pudding chunks? Is there a trick to making rice pudding in advance and having it stay a little runny??

Thanks!