Comments on: CopyCat Kozy Shack Rice Pudding

By: Mary Malone

Mary Malone — Thu, 11 Jan 2024 16:47:55 +0000

In reply to Alex. Thank you for coming back and letting me know Alex!

By: Alex

Alex — Thu, 11 Jan 2024 16:25:39 +0000

I’ve made this recipe 3 or 4 times and it’s delicious every time!

By: Philip

Philip — Fri, 31 Dec 2021 17:36:37 +0000

Made this twice. First time way to runny. Second time perfect. Both times recipe followed exactly. Thought the rice was issue. Only had white long-grain. But first time took off heat at the hour mark then after adding in eggs covered with plastic wrap in fridge for 3 hours. Second time kept stiring on stove for 90 minutes. To the point no liquid left then let sit out and cooled for a couple hours then put in fridge overnight. Perfection!!!!!

thanks for posting.

By: Lisa Hutchins

Lisa Hutchins — Sat, 18 Sep 2021 23:08:11 +0000

Mary, I’ve been searching for the holy grail of rice puddings for years and finally found it with your recipe. It is THE BEST and I’d give it ten stars if I could. Not soupy at all; just the right consistency. The test for me is, does the pudding get gluey after sitting in the fridge? Well, yours didn’t! Still creamy and delicious even after cooling–just like Kozy Shack’s pudding! Thank you so much! P.S. I’ve also tried it with non-dairy milk and it was equally good.

By: Michael

Michael — Tue, 24 Aug 2021 17:06:00 +0000

I cooked the rice for an hr. Was still crunchy. Cooked another 20 minutes adding more milk and it helped a bit. However it did not come out like Kozy Shack where the rice is very soft and not crunchy. The recipe itself tastes great. Just got to figure out how to get the rice softer. I’m a very experienced cook and Baker. I make everything from scratch. I’m not sure what I could have done wrong. Any advice would be greatly appreciated.

By: Max Herr

Max Herr — Fri, 06 Aug 2021 21:57:47 +0000

In reply to HS. Actually, whole milk in the US is controlled to 3.5% butterfat content (not 3.25%). Kozy Shack uses 2% reduced fat milk in their recipe.

By: Max Herr

Max Herr — Fri, 06 Aug 2021 21:55:11 +0000

In reply to Connie Shotwell. Like any other "pudding," it has to thicken on the stovetop. Refrigerating only makes it cold.

By: Max Herr

Max Herr — Fri, 06 Aug 2021 21:54:05 +0000

Change the milk to 2% reduced fat, reduce the rice to 2/3 cup (and use long-grain white rice), omit the butter and cream, and follow the rest of the directions . . . you’ll have something much closer to Kozy Shack rice pudding . . . which is a copycat of an old railroad recipe from the late 1800s or early 1900s. Personally, I also omit the salt as an unnecessary ingredient.

By: Bruce

Bruce — Tue, 06 Oct 2020 05:06:09 +0000

In reply to Bruce.

I finally got around to making this today. Having read some of the comments by others, I whisked the eggs and cream together, before tempering and blending. OMG!!! So good!!! Consistency was perfect. Pudding was perfect, albeit slightly less sweet than the original, which makes it even better. I’ll be making this again, and soon! Darn you, Mary! I can see adding 25 pounds to my svelte (Ha!) frame.

By: Mary Malone

Mary Malone — Mon, 21 Sep 2020 19:51:34 +0000

In reply to Connie. I am so sorry for your loss, Connie. I am so glad we could help replicate the recipe.