CopyCat Kozy Shack Rice Pudding

Copy Cat Kozy Shack Rice Pudding

This is the best rice pudding on the face of the earth.   Sounds pretty confident huh?   To Read More, Click On The Recipe Title.
 Yes I am.  If you like Kozy Shack Rice pudding, the rice pudding that you'll find in your grocer's dairy section, you're gonna go wild for this!.  Hands down this is far better.  The creaminess is unbelievable, and that's even before you add the egg and cream to the cooked mixture.  You could be satisfied with this without the egg and cream but...I wanted the whole tasting experience, I wanted the whole enchilada.  It was absolutely fantastic, the best rice pudding I've ever eaten.  Seriously it's that good. The recipe makes a bunch, I didn't have a problem with that, it didn't last long.  I found this recipe on Epicurious, there were 200 reviews, all praising it's creamines yum factor.  Enjoy!

Print the recipe here.

Copycat Kozy Shack Rice Pudding
Epicurious

Ingredients
2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon

Directions

Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.