Kozy Shack Rice Pudding (Improved) copycat recipe by Todd Wilbur
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Kozy Shack Rice Pudding (Improved)

Score: 5.00. Votes: 2
In stock (1 item available)
  • $0.79

My previously published recipe hack of America's most popular rice pudding was not picky about which kind of rice to use. That's a problem because all rice is not created equal. The recipe calls for medium grain rice but is not any more specific than that, which could lead to varying results in the consistency of the pudding since every rice has a different thickening ability.

I recently re-worked this recipe with many types of rice, from short grain to long grain, using instant rice, converted rice, basmati rice, jasmine rice, calrose rice, arborio rice, and even sushi rice. Most didn't contain the starch needed to properly thicken the pudding, especially the par-cooked rice such as instant rice and converted rice. On the other end of the spectrum, sushi rice contained too much starch and was much too small.

The best of the bunch was jasmine rice, a long grain rice, which thickened the pudding nicely after 45 minutes or so of simmering and appeared to be comparable in size to what is in the real thing. Jasmine rice, plus five more ingredients is all it takes to make the best clone.

And now there's no need for a cooking thermometer required by my previous recipe since you can just add the rice in when you see the milk beginning to steam and keep the pudding at a low simmer until it's done. After about an hour, you'll have a Kozy Shack pudding hack that's ready to pop into the fridge until cool and creamy.

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  • 4 cups whole milk
  • 1/4 cup granulated sugar
  • ...

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Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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Mildred Derksen
Oct 8, 2019, 06:37

Excellent 5 star

Heather Leal
Sep 18, 2019, 19:01

Excellent recipe. Turned out great!

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