Shelf-life of gluten free grains when cooked with sugar

Hello forum, 

I feel very happy about finding this site, so much knowledge....

My plan is to make a vegan version of rice pudding that is solid and can be sliced. I am aware that cooked rice should be chilled, stored in an airtight container and used within 3 days. Concerning this I wonder about the following:

1) - is the rice less likely to go off if it is cooked with sugar?
2) - does it matter what kind of sugar it is? 

3) - does adding lemon juice help shelf-life?

4) - is the dish going to expire earlier if milk and dairy are added? in other words, would the vegan version be safer for consumption after a few days?

5) - is it true the a sugar only helps self-life if the dish contains a big amount? in other words if it is really sweet?
6) - is there a difference between the shelf-life of cooked glutenous rice and sushi rice?
 

7) - would the shelf life of my dish be much longer if I swapped rice to buckwheat? 

I very much appreciate any help, suggestion I get. 

Looking forward, 
all the best, Krisztian 

Sounds like you are in an interesting product development stage!  Our company had to make use of various food science facilities to help us work through the kinds of developments you are considering.  They helped us consider the impact of such variables as product chemistry on shelf life and storage conditions.  I'd say a food scientist is in order! 

Hello Isabelle, 
 

Yes, very interesting. We are not interested in any kind of artificial preservatives, so I am experimenting with rosemary at the moment. 

Where do I get a food scientist? And do they cost a lot or funded by the government (U.K.)? 

thank you, 
all the best, Kris