Copycat Kozy Shack Rice Pudding

 

 

My father was coming to my place for supper last night and so I wanted to make him something special for his dessert. My father has a sweet tooth and dessert is something he really looks forward to. He is 89 years old now and we do like to indulge him from time to time with something really special.

He usually eats supper at my sister's every day, so it was a real treat for me to have him here.  I wanted to make him something that we would both really enjoy, but that wouldn't be too awfully bad for him.

 

I had pinned this recipe for Copycat Kozy Shack Rice Pudding from a blog called Bunny's Warm Oven quite a while back.  She in turn had adapted it from Epicurious. 

They called it Rice Pudding "Gonzo," named after a firefighter who lost his life in the World Trade Center on 9/11.

 

My father and I both love rice pudding. In fact, I think my whole family does. It wasn't something that my mother ever made us at home, but I have made it loads as an adult. It has to be one of the most comforting and delicious desserts out there and it is incredibly simple to make.

I decided to adapt the recipe by cutting it in half. Neither my father nor I needed a full batch, as much as we love rice pudding.  We need to restrain ourselves as we are both in a constant battle with our weight! Half a batch was plenty!

 

WHAT YOU NEED TO MAKE COPYCAT KOZY SHACK RICE PUDDING

Very simple ingredients.  The original recipe on Epicurious used long grain rice, whereas for a rice pudding short grain rice is more traditional. You can use either one.

• 4 cups (960ml) of full fat milk
• 1/2 cup (105g) arborio rice, uncooked (do not rinse)
• 1/2 cup (100g) sugar
• 1 TBS butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 1 large free-range egg, lightly beaten
• 1/2 cup (120ml) heavy cream
• 1/4 tsp ground cinnamon

Don't be tempted to use semi-skimmed or skimmed milk. You will not get the same results. You can use undiluted evaporated milk instead of cream if you are really wanting to cut back on the fat.

I always use free-range eggs. You have to pick your battles, and this is one I choose to fight. You can use regular eggs if it doesn't bother you to use eggs from caged hens.

I always use pure vanilla extract. There is no comparison when it comes to flavor. You could substitute vanilla paste for the extract if you have it.

 

I do not differentiate between salted and unsalted butter. I use salted butter most of the time, choosing to cut back on the salt in my recipes to compensate for it.  Unless it is going to make a heck of a difference, salted butter works fine.

I just can't justify having both kinds of butter in my home and, to be honest, I think it a bit pretentious for people to specify using unsalted butter for things like this. No offense intended. It's just my opinion. In most cases you will find that there is very little difference.

Do NOT rinse your rice. This recipe relies on the starch from the rice to help thicken it.

 

HOW TO MAKE COPYCAT KOZY SHACK RICE PUDDING

It's a very easy pudding to make when it comes to making puddings. If you follow the instructions carefully, you can't go wrong.

Place the rice, milk, sugar, butter, vanilla and salt into a heavy bottomed medium-large saucepan. Bring to the boil over medium high heat and then immediately reduce to a simmer. (Don't walk away. Milk expands tremendously when it boils.)

Cook on a low simmer, uncovered, stirring frequently for about an hour, until the rice is very tender.

 

Take the pan off the heat. Beat your egg in a bowl. Add about 1 cup of the rice mixture to the beaten egg, whisking constantly. (This tempers the egg.) Stir the egg mixture back into the saucepan of pudding and then stir in the heavy cream.

Pour the rice pudding into a 5 by 9-inch (deep) baking dish. (Should be able to hold about 1 1/2 quarts/liters.) Sprinkle with the cinnamon.

Cover and refrigerate for 3 hours before serving. This will keep in the refrigerator (covered) for up to three days.

True confession here, I have never eaten Kozy Shack Rice Pudding, although I have seen it at the shops. My sister says it is really delicious, and I will take her word for it.

Never having eaten it, I cannot say for sure whether this pudding tastes the same, but I can tell you that it is mighty  MIGHTY delicious!  It went down a real treat. It's a good thing that I didn't make the full recipe or we would have made real pigs of ourselves!

Loving rice pudding as I do, I have more than a few rice pudding recipes here in The English Kitchen. All are delicious:

STICKY TOFFEE RICE PUDDING - A delicious combination of two favorite desserts. There is no sugar in the rice pudding itself. Instead it relies on the sweetness of dates to sweeten it. (Delicious.)  A  fabulously tasty pecan sticky toffee sauce is drizzled over top for serving.

FLAP JACK TOPPED RICE PUDDING -A delicious, simple and comforting, baked rice pudding with a fabulous sweet and crunchy flapjack topping. By flapjack here I don't mean North American pancakes, I mean the British Flapjack which is a sweet, buttery, oaty treacle slice.  Incredibly moreish to say the least.

Yield: 3 - 4

Author: Marie Rayner

Copycat Kozy Shack Rice Pudding

Prep time: 15 MinCook time: 1 HourInactive time: 3 HourTotal time: 4 H & 15 M

If you are a fan of rice pudding, then you best prepare yourself to fall in love with this copycat recipe of a very popular name brand rice pudding! Its fabulously tasty and incredibly easy to make as well!

Ingredients

• 4 cups (960ml) of full fat milk
• 1/2 cup (105g) arborio rice, uncooked (do not rinse)
• 1/2 cup (100g) sugar
• 1 TBS butter
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 1 large free-range egg, lightly beaten
• 1/2 cup (120ml) heavy cream
• 1/4 tsp ground cinnamon

Instructions

1. Place the rice, milk, sugar, butter, vanilla and salt into a heavy bottomed medium-large saucepan. Bring to the boil over medium high heat and then immediately reduce to a simmer. (Don't walk away. Milk expands tremendously when it boils.)
2. Cook on a low simmer, uncovered, stirring frequently for about an hour, until the rice is very tender.
3. Take the pan off the heat. Beat your egg in a bowl. Add about 1 cup of the rice mixture to the beaten egg, whisking constantly. (This tempers the egg.) Stir the egg mixture back into the saucepan of pudding and then stir in the heavy cream.
4. Pour the rice pudding into a 5 by 9-inch (deep) baking dish. (Should be able to hold about 1 1/2 quarts/liters.) Sprinkle with the cinnamon.
5. Cover and refrigerate for 3 hours before serving. This will keep in the refrigerator for up to three days.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

 Thanks so much for visiting! Do come again!! 

 Follow my blog with Bloglovin