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
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CopyCat Kozy Shack Rice Pudding
Ingredients
- 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
Instructions
- 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.
Video
Looking for more pudding recipes, try these from other bloggers…Old Fashioned Rice Pudding…Classic Vanilla Rice Pudding
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Is there some reason that you bring it to a boil, reduce heat & simmer UNCOVERED. When you make regular rice, you always cover it ,cook for 20 mins., when it is on simmer, turn heat off for 5 mins. still COVERED & it then is always cooked, soft? Could this be the reason it is to watery?
Hi Charlene, I followed the recipe for cooking with the lid off and it worked perfectly. I imagine the reason the lid is off is because of the stirring every couple of minutes. I imagine putting the lid back on every couples minutes can be done. I’ve just never made it that way. The Old fashioned Rice Pudding that I made in the oven was started on top of the stove first, then covered and put in the oven and stirred every 15 minutes.
Hi can’t wait to made this! I am curious how far in advance it can be made? I know your recipe calls for long grain rice and I don’t want to change your recipe but would it be ok to make with the arborio rice for the sake of extra creaminess as some of the reviewers said it was loose? Thanks
Aviva you can make this a couple days in advance. And yes I think arborio rice would work well.
Absolutely amazing. Hands down the best rice pudding. This is my fourth time making it. I use regular white rice thou and add raisins at the end, other than that, I followed the recipe exactly as it is. Delicious and very creamy as always.
Thank you Jojo for coming back to tell me you made it! I love this rice pudding too!
I can’t wait to try this as I love Kozy Shack Rice Pudding! I am confused by directions though. It says, “Don’t not rinse the rice”. Is that Don’t rinse? Do not rinse? Or Don’t forget to rinse?
It’s don’t rinse the rice Hon, just measure it out and use it.
I’ve made this at least 10 times. Sometimes it’s perfect, sometimes it’s runny and not pudding-like at all. So strange. I wish I could figure it out!
I made this the other night – and the taste was amazing! But my pudding was like soup almost. Any idea what I may have done wrong??
Thanks!
The only thing I can think of is to ask what kind of rice you used Lilli?
I used Carolina extra long grain. I purchased Uncle Bens but it was parboiled and I didn’t realize it. I have arborio home, and jasmine, and possibly basmati lol. Maybe it was the cream at the end? Or maybe I needed more rice?
I’m not sure – but it tasted really good!
That’s the only thing I could think of, it makes me sad it didn’t thicken up for you.
Thank you so much for replying to me again!
I’m not sure where to find long grain rice. I live in NY so it shouldn’t be too hard. Any suggestions? Do you think it could have been that rice?
I read on epicurious some people skipped the heavy cream -what do you think about that?
🙂
Here is a link about the differences between long grain rices and making rice pudding….http://www.finecooking.com/recipe/how-to-make-rice-pudding . Lilli, make half a batch of the pudding instead of a whole batch. That way you’re not wasting alot of ingredients if it’s not what you wanted. And yes, I would try the milk
Here is an article about the milk as well from Fine Cooking. http://www.finecooking.com/article/making-the-creamiest-rice-pudding It’s a good one, I wish I could be standing there with you making the pudding, this article is very good and hopefully helps. Let me know what happens sweetie!
Thank you so so so much~~~ Going to read and go food shopping 😉
I’ll let you know for sure!
🙂
Been cooking milk rice pudding for last 25 years and before that my mother would cook at least once a week so I consider myself the milk rice pudding expert and can cook variations of it (experiment with butter milk, muscat nut, allspice, organic molasses, maple syrup, turkmeric, cardamom, coconut milk, buckwheat or wild honey and similar other ingredients …).
There is also variation with Cocoa powder to make chocolate version but you need be careful when you add that cocoa, not
too early or rice won’t cook and not too late or rice will not be slacked by cocoa.
I found Kozy Shack has something unique about taste, there must be some kind of secret flavour that goes in and it’s hard to replicate. They call it original recipe for a reason. It’s not just rice, milk, butter, sugar and eggs.
For rice, long grain is probably OK but I found if long grain is used is too slim for eating with milk right away unless the pudding stays in fridge for a day or two. Indian recipes call for basmati rice.
However I found best result is with Arborio rice (used for risotto). Not every arborio rice is good, don’t buy the big one, small round size is best. I’m buying Unico arborio rice in Canada and I found it best for rice pudding if eaten warm after its cooked.
Again your preference may be cold pudding and put in fridge so probably long grain will do fine.
Put suggar when going to cook for the sugar to soak into rice.
For honey and eggs, put at the end once all cooked, will hot but ready to eat. That way you don’t lose too many nutritions from honey and eggs.
Put Vanilla at the end and not while cooking otherwise the flavour will be gone.
Thank you for taking the time to write your tips out! I’m sure it will be very helpful to people wanting to make the recipe!
Made this today and it’s soupy. Hopefully it will thicken once chilled. I thought this was going to be baked like other recipes I’ve seen but it’s not. I’m surprised since it has raw eggs in it. I think I have an issue with eating raw eggs. Does something magical happen to the eggs once put into the mixture? Amy
Amy eggs help thicken the pudding. This part of the recipe directions….Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
You add 1 cup of the hot pudding from the pan to the eggs that are in a bowl and stir together. You then put the egg mixture back into the pan stir it around and then add the cream to the pan. The eggs do get cooked by the hot mixture from the pan and then it’s put back into the pan with more hot mixture. I hope this helps.
Can you use jasmine rice with this?
Yes Laura, Jasmine rice will work just fine to make the pudding.
I just want to verify that it’s 8 cups of whole milk to 1 cup of rice? For regular rice it’s a 2:1 ratio but that’s an 8:1.
Hi Angie, yes 8 cups of milk. Here is the link in Epicurious where I got the recipe. https://www.epicurious.com/recipes/food/views/Rice-Pudding-Gonzo-106089 I linked to the recipe in my blog post.
This one is not copy cat either when the real stuff only has 2% milk, rice, sugar and just a bit of egg, salt and vanilla.
Even if this is a good pudding recipe. It shouldn’t be called copy cat when it’s not the same.
Kozy Shack has 2 % reduced fat milk, rice, sugar and very little egg, salt and natural flavors.
If you strain a tsp of the Kozy Shack pudding you can see that it is long grain rice with most of it chopped up. As far as sugar, think about how many tsp. you would want in each serving. They use a very small amount of eggs and I believe it taste like whipped egg whites in it. It is slightly yellow, but that could be the natural flavor which I believe is probably vanilla, but they say that is there secret ingredient, that they don’t disclose so people can’t copy the taste. Could have a little egg yolk, but not really sure about that one.
So I did 1 little change up…used 2 qts of half and half, then 1 more cup at the cup. The best rice pudding ever!
Wonderful Sharon!!
Amazing!! Just made this for Christmas day and put it in the fridge to chill! I practically licked the pot clean!! So good, thank you for sharing the recipe, I will definitely make this again!
Thank you Jocelyn!
This is such a great recipe, even my kids devoured it! Will definitely make again!
Outstanding recipe. It comes out so creamy with the arborio rice, and LOADS of flavor. Very satisfying. Loved it!
I am definitely going to have to make this for my hubby on Valentine’s Day. He loves rice pudding! It has been a favorite dessert for years and I have never made it before. Thanks for sharing an easy recipe.
Thank you Jennifer.
Wow with all these rating, I can’t wait to try this. It looks like a classic comfort recipe that I could make over and over. So creamy!
Thank you Karen.
I’ve actually never tried rice pudding. But I think I need to try your recipe! Homemade is most definitely worth the extra time!
Thank you Jill.
Yum! This brings me back years, haven’t had Kozy Shack pudding in ages, but now I’m really craving some. Love how you brought the recipe to my kitchen.
I’ve never made or had rice pudding. It sounds delicious and definitely worth the wait. I can’t wait to make something new.
Love the name to this pudding. This dish looks yummy and delicious. Something unique to try too.