Kozy Shack rice pudding - copy cat recipe?
- Full tummy Nov 29, 2008 09:15 AM
Good or bad, right or wrong, I love Kozy Shack rice pudding, and I'm wondering if anyone has a copy cat recipe... The grains of rice seem quite small, and the vanilla pudding-custard makes up a good part of it. Have checked the ingredients; nothing secret, except proportions and type of rice.
I wish I knew the answer -- I only wanted to sympathize with the request. I, too, tried to replicate the recipe, but I failed. Mine all came out with a much denser texture and became even more solid when they were cooled. Recipes seem to either be the stovetop versions or oven-baked versions and both seemed to deliver dense results. My local Indian restaurant also does a nice version with pistachio, which is also the Kozy Shack texture. You're right -- the ingredients are pretty standard, so it must be something about how it's cooked.
I no longer have the book that came with my first microwave, but it had a recipe that yields a wet rice pudding like KS. I remember that it was a quarter cup of uncooked white rice and a quart of milk. Stir in a 1-1/2 to 2 qt casserole, nuke until it starts to boil, then lower the power so the surface barely moves, stirring periodically, until it's a little looser than you want it to be. This takes, if memory serves, close to an hour. It will thicken a little more as it cools. I learned not to add sugar or vanilla until turning off the microwave - if put in at the beginning, it turns into caramel rice pudding (which is fine also). There was a little salt involved too and I don't think it mattered when that went in. No egg - and you'd think that wasn't enough rice, but it is. If you wanted to play with the recipe you could halve it.
Thanks for your replies. I think the Kozy Shack version has a fair bit of egg; egg is listed in the ingredients, and the "sauce" is fairly custardy, with the consistency and flavour of custard, rather than a more liquidy starchy milk that results from simply cooking rice and adding sugar, etc.
The last time rice pudding was brought up, someone posted a link to this recipe from epicurious. I was skeptical because every other attempt I'd made at homemade never approximated the kozy shack (or, even better, trader joe's) version.
This recipe is the bomb - really creamy custard and not at all dry or overly 'ricey'. My changes: Vanilla bean in the pot at the beginning. I left out the raisins and I've even (gasp) made it with 1% milk and could hardly detect the difference between that and whole milk.
I don't use this word often, but the first time I tried KZ pudding, the first word that came to mind, when language returned to my brain center, was "yummy."
Have you tried the pumpkin pudding flavor? The ingredients looked similar to the vanilla except for the absence of rice.
Yes, there is something about the KZ thickness that makes me think that eggs play a major role in the product's makeup. I do enjoy the rich and custardy feel to the pudding. I just have to find a way to have more self. discipline when eating this stuff.
I'd love to be able to duplicate the vanilla rice pudding richness , but with a pumpkin flavor (minus the rice).