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Kozy Shack Rice Pudding Recipe
Kozy Shack Rice Pudding
By Todd Wilbur

Recipe Type: Dessert
Calories: 130
Cook Time: 1 hour
Recipe Rating: 4.4 (29 reviews)
 

Once deliveryman Vinnie Gruppuso tasted the pudding being made at one of the delis in Brooklyn that he delivered bread to back in the 1960s, he was hooked. He eventually struck up a deal with that deli -- called Cozy Shack -- to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. Just as in the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster, and the milk won't be so deep as to obscure the readings on mercury thermometers. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

Source: "Top Secret Recipes Unlocked" by Todd Wilbur.

1/2 gallon whole milk
2/3 cup granulated sugar
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Kozy Shack Rice Pudding
Beverly Johnson  
Submitted on: 12/05/13
I have made this several times and it is always perfect. One thing I have done to make it easier for me is to use a slow cooker. After step 1 as directed, I pour it all into the crock pot and let it do its thing for many hours, once it was even overnight. It turns out creamy and delicious! Don't omit the blender chopping of the medium grain rice (don't use minute rice or long grain rice either). That rice dust thickens the pudding up a LOT. Anyone I feed this to, raves on and on!
Delish!
Angie  
Submitted on: 07/28/12
Second time making this, love it! This time it goes to my dad for his birthday!
Veronica Magana  
Submitted on: 04/24/11
Great Recipe! I followed it exactly but added an extra 4 T of sugar and I did run the rice through a food processor as suggested. I did not have a thermometer but searched the web for boiling temperatures and found that the mixture will have "slight movement" at 160 degrees and small bubbles at 185 to 190 degrees. It took a while for it to thicken but it turned out great!
Ken  
Submitted on: 01/15/09
Get to the Asian Store if there is one in your area and get some sweet rice....That does the trick..Makes it taste even more like the namesake product.
louise  
Submitted on: 11/06/08
This recipe came out great it was easy and thickened in the time it stated. I took some of the rice before hand and put it through my coffee grinder.
Dee  
Submitted on: 08/23/08
It was easy and came out great. I used 2% milk and it was still nice and thick. My husband ate almost all of it the first day!
Caron, Barrie  
Submitted on: 06/17/08
This recipe is awesome. It turns out perfectly every time. Sometimes I even make it with 1% milk and it's still yummy!!
amber  
Submitted on: 01/22/08
I love this recipe. It always thickens up for me-can't imagine why so many people have problems with that... buying this recipe has saved me tons of money!
Sherene, Kettering OH  
Submitted on: 12/24/07
This tastes GREAT! My family loved it! I tried both techniques (whole grains and grinding them) and it seems to thicken best when the grains of rice are ground. I've been very pleased with the outcome.
Barbara, Huntsville  
Submitted on: 10/11/07
I was very disappointed, following the recipe exactly, and ended up with a starchy tasting milky soup.
Susan, Rockwall, TX  
Submitted on: 08/06/07
The first time I tried this recipe, it didn't thicken. So I've tinkered with this recipe. Ultimately, I increased to 2 eggs and cooked at a higher temperature. 190 degrees is not warm enough, but a low simmer with constant stirring for about 50 min. helps tremendously. The flavor in this recipe is the best!
Teri, Indian Head, MD  
Submitted on: 05/14/07
I was amazed at how great this recipe was. I don't like anything other than Kozy Shack rice pudding. I decided to try this one and I couldn't believe the results. If I could have given this one a rating from one to five I would have given this a six. I made a double batch for our church and forgot the vanilla, and still everyone commented on how great this tasted. Thanks!!!!
Chris  
Submitted on: 04/30/07
Tried this recipe twice. Fist time I wrote a comment that the pudding has the consistency of soup, my comment wasn't even posted. Yes, I have used medium grain, uncooked, unwashed rice. There is not enough starch in this recipe to thicken 1/2 gallon of milk.
Anonymous  
Submitted on: 04/26/07
I have tried this recipe twice. Both times it did NOT thicken. Followed the recipe exactly. What could be wrong? Taste was great but soupy.
riceman  
Submitted on: 04/23/07
The first time i tried the recipe it was soup. I used the wrong kind of rice, tried it again with medium grain, and it was perfect(I also used raisins and cinnamin). Thanks!
Roberta Sell, Concord, NC  
Submitted on: 04/22/07
I have never had Kozy Shack pudding, but have looked for years for a rice pudding that cooked and tasted like what I remembered as a child. This one fills the bill. In our early 70's, my husband and I have to watch what we eat so I used skim milk, Better N'Eggs egg substitute, 1 cup of Uncle Ben's rice instead of 2/3 C., and added a full 1 t. of vanilla extract. This is a keeper for my recipe files.
Teresa Young FL  
Submitted on: 04/21/07
I agree. I made it tonight and it is great! Much like the original but better, I think, because the rice is a bit bigger. I also put cinnamon and raisins in a portion and let it cook a few minutes more. It cost me a fraction of the selling price and I eat alot of it! Thank you Todd so much.
Maria  
Submitted on: 04/19/07
I followed the directions completely. This was the best rice pudding recipe I have ever made. Even the next day the rice did not get hard again. I guess you really have to use the thermometer and stir often but it is well worth it. The end results were great!!
Melanie  
Submitted on: 04/18/07
Thank you!!! Thank you!!! Thank you!!! I have been waiting for this recipe for ages!!!! It's the only rice pudding that I have found that I like since my grandmother passed away and took her recipe to the grave with her!!! It's delicious!!!! And easy enough to make if you know how to cook and follow directions!!!
godco  
Submitted on: 04/17/07
I followed this to a tea and it never thickened up. Tasted great if you like rice soup!
Teri, Scobey, MT  
Submitted on: 04/15/07
First time I've tried one of these recipes, I love Kozy Shack Rice Pudding. Just like the original. I had a hard time waiting for it to chill.
Dave from NY  
Submitted on: 04/12/07
I made this recipe last night and it was the best. My wife who does not eat rice pudding loved it. Between her and the kids they ate all of it before it had a chance to cool.
Millie  
Submitted on: 04/12/07
Todd Wilbur has done it again. I have been waiting for this recipe for years. It's the exact clone of the Original.... How about working on the Tapioca clone? My family loves both and the chocolate pudding is great too! Thanks Todd.
Pat  
Submitted on: 04/12/07
I just love Kozy Shack puddings. I tried this one but added raisins and cinnamon to it about 15 minutes before it was fully cooked. Came out just like the real thing too. Now if we could get the recipe for the tapioca life would be perfect.
Susan  
Submitted on: 04/11/07
Yummy! Just like the original, and very easy to make. Be sure to follow the temperature instructions and stir often.
Peggy Airey  
Submitted on: 04/11/07
It's good and very like Kozy Shack, but I do like raisins in my rice pudding. So I would add them to the recipe. Peggy
Michelle  
Submitted on: 04/11/07
I've been a fan of Kozy Shack rice pudding for yrs..I've been unable to find anything else that comes close to it.. I give this recipe a 10...it is no doubt the best recipe for rice pudding I've ever come across and have been able to perfect. Thank you.
Dorinda  
Submitted on: 04/10/07
Add a sprinkling of cinnamon over the top and bake.... Primo!.
Danielle  
Submitted on: 04/09/07
I have tried other clones of this recipe that were good but this one is way way better and taste like the real thing. The only thing is I add double the sugar, 2/3 cup for that much rice pudding is just way too little. Well worth the hour long stir.