This didn't quite turn out to be a PUDDING for me, but I think that's partly my fault. I used brown rice, so it took longer to cook, and so I should have used more liquid; I also skipped the margarine / butter. I quartered the recipe to get one serving, and used almond milk and Splenda. I added some more almond milk right before eating it, and that helped the texture some, but I think the rice needed to cook longer and in more liquid. Made for Photo Swap; thanks for posting!
Initially not sure how to rate this one. My pudding took close to 40 minutes for the rice to cook and I had to add an additional 1/2 cup of water to maintain the creaminess of the pudding. Also my yield was just over a cup, enough for 2 or 3 not 4 or 6. Given that, I cut the berries to just 1 1/2 cups. All that said, the pudding was quite a treat and pairs nicely with the berries. I added 1/2 a vanilla bean to the milk with added a wonderful flavor to the clean taste of the pudding. Thanks Lauralie.