Kozy Shack Rice Pudding copycat recipe by Todd Wilbur
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Kozy Shack Rice Pudding

Score: 4.53. Votes: 36
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It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1/2 gallon whole milk
  • 2/3 cup granulated sugar
  • ...

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Average rating:

Score: 4.53. Votes: 36
Rating of votes (36)
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Jun 14, 2016, 22:00

My husband has always loved rice pudding but no recipe ever satisfied him till I found this one. I have discovered that if the humidity is high my pudding has to cook longer to thicken properly. The recipe DOES stipulate cook till thickens. After making this several times my husband eyeballs the thickness as he helps me stir and he can tell if it's thick enough even better than I. I don't use a thermometer and I have a glass topped stove so I make sure to stir every second of the cook time.

May 15, 2016, 22:00

Wow the taste was RIGHT ON...only 6 ingredients!! WOW. I have been on a quest to make truly great rice pudding my entire life (long story) I did everything exactly as set forth in your recipe but after completely cooling it was rather loose...creamy but too loose. I cooked between 185 and 190 for 36 minutes after bringing my wet mix to 160, I also processed the medium grain rice as stated.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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