CopyCat Kozy Shack Rice Pudding is a delicious homemade rice pudding made on top of the stove.
This recipe for CopyCat Kozy Shack Rice Pudding yields the most amazing rice pudding you’ll ever have the pleasure of eating. It equals if not surpasses what you could ever buy in a store. For those of you who don’t know what Kozy Shack Rice Pudding is, it’s a prepackaged rice pudding you can buy in the refrigerated section of your grocery store and it’s delicious. This homemade version is amazing and well worth the time it takes to make it.
There are two very important things you need to know about making CopyCat Kozy Shack Rice Pudding before we start making it. First, this recipe will cook on the stove for an hour, second it needs to be stirred frequently. Frequently as in stirring every 10 to 15 minutes. These two things are very important to making this delicious recipe.
I probably lost a few of you when you read the cooking time is an hour and you have to stir every 10 to 15 minutes, all good things take time. The day you plan on making the pudding just plan to hang around in the kitchen for an hour. And as far as remembering to stir every 10- 15 minutes? Set your phone to go off to remind you to stir, or use an oven timer. Trust me, you’ll be rewarded with the best rice pudding you’ve ever had the pleasure of tasting. We’re going to make the recipe together so let’s get started making CopyCat Kozy Shack Rice Pudding!
Rice Pudding ingredients:
- 2 quarts whole milk
- 1 cup arborio rice, (don’t not rinse the rice)
- 1 cup white sugar
- 2 Tablespoons butter
- 1 Teaspoon vanilla
- 1/4 Teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 Teaspoon ground cinnamon
We start this delicious recipe by putting 2 quarts of whole milk into a 4 quart heavy duty saucepan. Add 1 cup of arborio rice and 1 cup of sugar to the pan.
Next , add 2 Tablespoons of butter and 1 Teaspoon of vanilla to the pan. Stir the ingredients together and cook over medium to high heat until it comes to a boil. After it starts to boil, reduce the heat and simmer the mixture uncovered, stirring every ten to fifteen minutes, for about an hour. After an hour of cooking on top of the stove and stirring ,the rice should be tender and the pudding thick.
Just before the pudding is done cooking whisk two eggs lightly in a medium bowl. Remove the pan with the pudding in it off of the stove. Slowly add 1 cup of the pudding in the pan to the eggs in the bowl while you whisk. We are tempering the eggs before we add them to the cooked pudding. Stir the egg / pudding mixture back into the pan with the rest of the pudding, then stir in 1 cup of cream.
Pour the rice pudding into a 13×9 inch glass or ceramic baking dish. and sprinkle with cinnamon. Chill the rice pudding covered for at least 3 hours.
The recipe for CopyCat Kozy Shack Rice Pudding made me a large bowl full of rice pudding. Even tho it made a lot, it didn’t last long in this house with just the two of us. It was just too good to resist. Make it and ENJOY!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Old Fashioned Rice Pudding...Homemade Chocolate Pudding Recipe...Homemade Chocolate Frosting Recipe… Chocolate Cake with Peanut butter Frosting…Homemade Chocolate Cupcakes with Frosting
CopyCat Kozy Shack Rice Pudding
- 2 quarts whole milk
- 1 cup arborio rice (do not rinse the rice)
- 1 cup sugar
- 2 Tablespoons unsalted butter
- 1 Teaspoon vanilla
- 1/4 Teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 Teaspoon cinnamon
- Place the milk, rice, sugar, butter, vanilla and salt in a heavy 4 quart saucepan. Bring the mixture up to a boil under moderately high heat, after it comes to a boil, reduce the heat and simmer the mixture uncovered stirring frequently until rice is very tender ( about 1 hour). When the one hour cooking time is up remove the pan from the stove. Whisk the eggs in a medium bowl . Add 1 cup of the rice mixture from the pan to the bowl with the eggs while whisking. Stir the mixture back into the pan with the pudding, then stir in the cream. Pour the rice pudding into a 13x9 inch glass or ceramic baking dish with a 3 quart capacity. Sprinkle the pudding with cinnamon, refrigerate the rice pudding covered for 3 hours.
Looking for more pudding recipes, try these from other bloggers…Old Fashioned Rice Pudding…Classic Vanilla Rice Pudding
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Thank you for sharing this recipe, I haven’t made rice pudding in YEARS and this looks delicious!!
I will have to make this for Todd. He love, LOVES rice pudding! thanks for sharing another delicious looking recipe! xxoo
How simple and yet it looks delicious! Thanks for one more good recipe, you doing good work with your good explanation as always.
i’ve never eaten rice pudding! that said, when i do finally have a taste, i want it to be just like this. 🙂
I love rice pudding and must try this…thanks! Happy Memorial day.
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Oh my! You made this sound so good, my stomach was rumbling for a big bowl of this. Looks fabulous!
OK, this was AMAZING. The thing about rice pudding is that it’s one of those dishes that I just want to eat and eat and eat. I made a half batch yesterday, and finished it off for breakfast this morning!!! so good!
I’m so happy you loved it Kellie! This rice pudding is CRAZY GOOD!! I know what you mean, I made the whole batch and believe me it didnt last long here either!!
Good God!!! This is our third batch in three days….thanks for this awsome recipe.
WHOOT!! Love that Anonymous!! I know there are only 2 of us here and it went QUICK!!
Honestly for some reason I have been thinking about the fact I have NEVER that I can recall had rice pudding. My mother may have made it but I don’t think I touched it. Your recipe sold me! I must try this, i.e. on the Bucket List.
Really? Oh Patty you have to try this just once! You’ll love it!
I made this today and holy moly…this is absolutely delicious!!! I’ll definitely be at the gym this weekend to offset all the creamy goodness I just shoved in my face! Well worth it though and my 2 young kiddos agree…fantastic!
I know it Tamme!! It made a big bowl but somehow it wasn’t enough and theres only 2 of us!! LOL!! Thank you for coming back to say you made it, I love that!
Our son has a severe egg allergy. Do you think this really would be good without the egg? It sounds phenomenal!
Kari I read through the comments on Epicurious where I got the recipe to see if anyone had made it without eggs. YES they did and it turned out GREAT!! I would suggest making it with arborio rice which will make it creamy. The rice may have to cook a little longer. YOU CAN MAKE IT FOR YOUR SON!! That makes me so happy!!!
Yay! Thanks so much for researching this for me! I really appreciate you taking the time to look into it for me. I’m sure we’re gonna love it!
You’re so welcome Kari!
FYI . . . My mom is on a Low Calcium diet so I made it with Rice Milk and used the arborio rice to backfill the creaminess. I was able to use the eggs and it worked great! Thanks for the recipe.
Wonderful Sharon! Good to know for others you made the adaptions and it worked out GREAT! Thank you for coming back to tell me!
Hi Mary, let’s start at the beginning, you brought the ingredients up to a boil over moderate heat, then you turned it down to low heat and let it simmer uncovered for an hour, is this what you did?
Yes Bunny a little more than an hour as rice wasn’t soft enough. then mixed a cup of rice mixture with the two eggs I wisked up. then added it to rice mixture. Also added 1 cup of heavy cream. Stirred well and poured it into pyrex pan, sprinkled with cinnamon and covered and placed in refrigerator. It has been in refrigerator for 3 hrs
Mary, the milk should have been absorbed by the rice at the end of simmering for an hour. I have no clue why it wouldn’t have been. Did you use long grain rice?
yes I did use long grain rice. will give it another try.
I really hope it turns better this time Mary!
Hi Bunny, …I am trying your Kozy Shack rice pudding also. It calls for 2 quarts of milk, ( which is 8 cups) which does seem like a lot for 1 cup of long grain rice. Plus you have to add 1 cup of heavy cream also at the end. I will let you know if it turns out when it is complete. I hope it’s as good as the others are saying. Followed the recipe!….thanks!….Sharon
Yes Sharon, please come back and tell me how it went for you!
I’ve made rice pudding before many many times and it usually is a little loose but after it cools it’s perfect. I thought I’d try this one cuz I love kozy shacks who doesn’t? But it’s super watery like it never absorbed any of the milk? I put it in the fridge hoping it’ll thicken up but it doesn’t seem promising….I followed all the directions exactly…I can’t imagine what the issue could be…fingers crossed!!!!
Hi Angela, did it get thick at all? I don’t know what it could have been either!
You know I took it out of the fridge the next day and it was still soupy so I refused to throw it away cuz it was honestly so unbelievably good….so I put it back on the stove brought it to a seriously violent boil for a few mins while stirring so it didn’t stick and burn them put a tablespoon or 2 of cornstarch in a separate bowl w some of the liquid and dissolved as much as I could then put it through a strainer over the pudding to avoid lumps and stirred it in …..its perfect so that’s the secret if it doesn’t thicken…love it!
Oh good Angela! I couldn’t stand to know you wasted ingredients! So glad you made it work!
Hi Bunny, I had the same problem with my pudding not absorbing up and setting properly. I was really excited to make this recipe for my husband for Xmas (it’s our first Xmas together in our home), as it is his favorite. I followed recipe exactly and babied it on the stove, used really good ingredients and really fresh milk, and it just didn’t work out. It was very disappointing. We tried to eat some and it was just like sweet sugary milk – gave me a headache:( I was also worried about the raw egg at the end…not sure it would have heated enough in the warm pudding to be safe for consumption (but they were free range, which I hear makes a difference)
Emily, I really don’t know what could have happened, and I’m so sorry it didn’t.
Did you use clear vanilla or dark? When I use dark vanilla it turns it a dark color. Any suggestions?
Bonnie my vanilla is dark, I don’t know why such a small amount of vanilla would make it dark.