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Kozy Shack rice pudding - copy cat recipe?

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.

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  1. 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.

    1. 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.

      1 Reply
      1. re: greygarious

        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.

      2. Have you tried googling "kozy shack rice pudding recipe"? If you do, you will find quite a number of copycat recipes.

        1 Reply
        1. re: Sam D.

          I did that, but I have to say none of the recipes looked convincing. Some call for brown rice, cinnamon, nutmeg, etc., none of which is in the original recipe. I was hoping someone here might have done their own experiments.

        2. 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.

          UNTIL NOW.

          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.

          http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: jencounter

            Hey, thanks, jencounter. May even give it a try tonight. Leaving out the cinnamon and raisins, of course, which seem such an essential part of a quintessential rice pudding. Then again, perhaps Kozyshack is so good because it ain't that. Will report back on results.

          2. 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).

            1 Reply
            1. re: FelafelBoy

              Haven't seen the pumpkin flavour; I live in Toronto, Canada. You? We may not get that flavour here.

              I, too, have serious self-discipline problems when it's in the house. Maybe I better not find a good copycat recipe...

            2. http://www.ehow.com/how_4830558_kozy-...

              I found this recipe online but have not had a chance to make it. I am going to try to make it tonight.

              6 Replies
              1. re: tinarawdawg

                Oh, do let me know how it goes!!! And, also, whether you use short, medium, or long-grain rice... I would love to try it if it's yummy.

                1. re: Full tummy

                  I just made it and it pretty much looks and feels like Kozy Shack. It is still really warm so I am sure tomorrow when it has time to cool in fridge it will be pretty darn close. It def is not too sweet which reminds me of Kozy Shack. It is the closest recipe I have found so far. I used Jasmine rice cause that is all I had at home.

                    1. re: Full tummy

                      A bit late to the party, but I used this recipe and wanted to make a few comments.

                      -The recipe says to heat to 190 and let it bubble. Don't mistake this for boiling as the milk will not boil until 200+ degrees.
                      -My pudding was quite thin coming down the home stretch of cooking. I ended up cooking it an extra 15-20 minutes and I also added a few teaspoons of tapioca to thicken. (It worked fantastic)
                      -When cooling you will want to skim the skin off of the pudding once or twice. Unless you enjoy the skin. I pealed mine off twice and it didn't come back after that.
                      -The flavor and texture is amazingly similar to the Kozy Shack rice pudding.
                      Thanks for the recipe.

                      1. re: Evilsports

                        Thanks for the comments. I haven't made it for a long time now, but will have to again.

                        1. re: Evilsports

                          Thanks for bringing this thread up again. For the past two weeks I've been obsessed with kozy shack rice pudding (out of nowhere!) and have been thinking that I'd like to try a homemade version.

                2. Mmm..I also love Kozy Shack rice pudding and had been searching for a copy cat recipe. But, after doing a lot of searching and recipe testing I think I've found a good homemade version. If you have time give this one a try:
                  http://www.epicurious.com/recipes/foo...
                  The only thing I did differently was to use arborio rice and I believe I had to cook it for longer than the recipe states. The results are sooo delicious and if you're just a fan of rice pudding in general, imo this is the recipe to go with.

                  1. Really nothing wrong with Kozy Shack pudding. In fact, I was just commenting to my husband about how it's one of the few all-natural big-brand foods you can buy. Nothing on the ingredient label is weird. It's all stuff you would have at home. At least the stuff we buy in WA is, but I would assume it's the same everywhere.