Help with risotto rice pudding

I was hoping someone could help me with a fantastic rice pudding I have been making. The problem is that the next day when I take it out of the refrigerator to serve, it is too thick and does not stay creamy. I cover the tops of the individual dishes with Saran wrap touching the pudding to prevent any film build up. I refrigerated mine overnight. My thought is even if I just chill for the called 5 hours it will still be too thick.

I have made risotto before and when leftovers are taken out of the fridge, it too is clumpy (as expected) BUT when heated up it gets creamy again. How can I get the pudding to stay creamy after being in the fridge to cool?

Thanks for any input you may have.

For your reference...the recipe is from Giada De Laurentis and is called Rice Pudding with Vanilla bean, Orange and Rum.

5 c whole milk
2/3 c arborio rice
1 vanilla, split
1/2 c sugar
2 t dark rum
1 t grated orange peal

Rice and milk are combined in heavty saucepan with vanilla bean and milk is then brought to a boil. Heat is reduced to medium and simmered until rice is tender, stirring frequently, about 25 minutes. Mix in sugar, rum and orange peel. Discard bean. Cook another 5-10 minutes. Then refrigerate until cold, about 5 hours. Serve with orange segments.

I would think this would be best at room temperature. How is the consistency after you take it out of the fridge for a half-hour or so?

Have you tried putting in the microwave for a minute or two. I know this works for left over rice. Also try mixing in a little note little at a time of liquid and see if this works.
Paulette