The instructions indicate to use a large pot. I know in the photos and videos you see me using a sauce pan, but please learn from my mess and use a stock pot instead of a small sauce pan like I used to avoid spilling the pudding while it's cooking.
The rice is forgiving and you can add in more liquid later after it has cooled if it needs to be thinned out. Additionally, if it's too thin, it can be reduced a little bit, or rested to let it absorb the excess moisture, and that it will.
Rice pudding will keep in the refrigerator well for 2-3 days. Serve warm or cold.