Kozy Shack Rice Pudding is a creamy and sweet rice pudding that is easy to make. Kozy Shack Rice Pudding has been a long-requested recipe that we are pleased to offer.
Few desserts are as simple and comforting as Kozy Shack Rice Pudding. There is a pretty good chance that you grew up woofing down tubs of the stuff. But rice pudding is not just for kids or nostalgia. It is pretty darn delicious, too, and if you never had rice pudding before, you really missing out. Although many Kozy Shack Rice Pudding recipes are floating around on the internet, few deliver this recipe’s creaminess. Why not whip up a batch for old-time’s sake or to try something new?
A Few Words About Rice
The type of rice you use in this recipe makes a huge difference to the texture of the cooked rice itself and the overall consistency of the custard. If you want to understand why, you need to know a little something about brown rice.
You probably already know that brown rice is healthier than white rice, but why? The reason is that brown rice is a whole grain. That means each grain of brown rice still has its bran, germ, and endosperm. While the bran and germ contain most of the nutrients in rice, they’re the parts responsible for the chewiness and distinct taste of brown rice.
Removing the bran and germ gives the rice a much milder flavor that is perfect for rice pudding. There are several ways to remove the bran and germ from the rice, but the most common method in the US is by using water. Other removal processes prevalent in different counties can leave behind residue that needs rinsing off before cooking.
In addition to using water-polished rice, look for shorter grains like Arborio or Japanese sushi rice for the best results. These types of rice cook to a tender but not mushy consistency.
Tempering Your Eggs
This is a pretty easy recipe to follow without a lot of things that can go wrong. However, there is one step that requires your careful attention. To avoid scrambling the egg yolks when pouring them to the pudding base, you must slowly warm the yolks. Do this by adding one spoonful of the hot liquid to the yolks at a time while stirring constantly. After the egg yolks are warm, you can combine the egg yolk mixture with the rest of the pudding base.
Tips For Making and Serving Kozy Shack Rice Pudding
- Thoroughly cook out the flour raw taste. Adding flour to this recipe helps to thicken it, but you must allow the pudding base with the flour to come to a full boil for at least 2- 3 minutes.
- Add a few raisins to the recipe. Many folks love to stir in a handful of rum-soaked raisins with the cooked rice to add a pop of flavor.
- Top your rice pudding anyway you want. A dollop of whipped cream and a sprinkling of cinnamon on top is a traditional way of serving rice pudding, but you don’t have to stop there. Fruit jams made from sour cherries, apricots, or peaches are great toppings as well.
- Store the rice pudding covered in the fridge. While the rice pudding will last in the refrigerator for up to a week, it is best to finish within 48 hours to avoid the rice becoming overly mushy.
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Here’s a list of what you need:
- All-purpose flour
- Whole Milk
- Egg yolks
- Vanilla Extract
We suggest using water polished rice if you have it available because it gives the rice a better texture when you make the Kozy Shack Rice Pudding.
How to Make Kozy Shack Rice Pudding
- Cook rice according to package instructions.
- Place sugar, flour, salt, and milk in a saucepan.
- Cook on medium-low heat until the mixture begins to boil, stirring constantly.
- Let boil for 2 to 3 minutes, stirring constantly.
- Remove from heat and slowly drizzle some of the hot mixture into the egg yolk while stirring or whisking constantly.
- Pour egg yolk and rice into hot pudding mixture and place back on the stove.
- Cook for 2 to 3 minutes, stirring constantly.
- Remove from heat, add vanilla, and stir to combine.
- Refrigerate before serving.
- Serve with fruit, whipped topping, cinnamon, or freshly grated nutmeg.
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Kozy Shack Rice Pudding
Make Kozy Shack Rice Pudding at home with this easy copycat recipe.
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- 1 cup cooked rice water polished rice is best
- 3/4 cup sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks beaten
- 1/2 teaspoon vanilla extract
Place sugar, flour, salt, and milk in a saucepan.
Stir on medium-low heat until the mixture begins to boil. Let boil while stirring constantly for 2 – 3 minutes.
Remove from heat and slowly drizzle 1/2 cup of the hot mixture into the egg yolks while whisking or stirring constantly.
Pour egg yolk and rice into hot pudding mixture and place back on the stove. Continue to cook for 2 – 3 minutes. Stir constantly so the pudding does not form lumps and stick to the bottom of the pan.
Remove from heat, add vanilla, and blend well.
Chill before serving.
Serve with fruit, whipped topping, cinnamon, or freshly grated nutmeg.
Recipe Tips for the Cook
This copycat Kozy Shack Rice Pudding contains gluten.
Calories: 176kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 79mg | Sodium: 102mg | Potassium: 100mg | Fiber: 0g | Sugar: 21g | Vitamin A: 195IU | Calcium: 80mg | Iron: 0.5mg