Reviewed: Dec. 20, 2008

HELP! This is the closest to Kozy Shack I have found! But I'm doing something wrong lol The first time I made it I only had brown rice and after 7 hrs. the rice was still hard, I must have added another 1/2 gal. of milk and gave up. The second time, I tried the crock pot, as other did, but by the time I got the consistancy right it was like paste....the rice had totally disolved! I did use long grain white rice. The taste was great but not the consistency. Any help??? I really want to get this right so I can quit my addiction to Kozy Shack lol

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PAMDEW

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2008

Yum perfect

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Christine Rogers

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

Delicious. One of the best rice pudding recipes I've seen. Totally worth the time and effort.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

I've made this recipe for three years now, still the best rice pudding ever. I cook for about half an hour longer and add a bit more vanilla to it. I get so many compliments, it really is the "perfect" rice pudding.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chrismarie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2008

I am not a fan of rice pudding, I made it for my husband and he loved it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

I just made this and it tastes absolutely fabulous. However, it was really thin at the top. I added 1/3 extra cup of sugar and tempered the egg mixture with some of the rice mixture before adding the egg mixture to the pot. The only other variable that could have made a difference was that I used jasmine rice (which IS considered a long grain white rice). I love the taste of jasmine rice so that's why I used it. I will try again with the jasmine rice but I'll use more than the 1 cup listed. I'll perfect this recipe using the jasmine rice because it tastes superb -- I shall not give up!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2008

This rice pudding is PHENOMENAL! There needs to be a million star option! No kidding! I am sitting here eating it as I type, and warm at that....so delicious! I tweaked it a little based on the reviews I read. I added a 1/3 cup sugar, and only used 2 eggs. I also tempered the eggs. The result is fabulous, I will make this again and again...thanks for sharing it with us! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Missy

Cooking Level: Professional

Home Town: Chicago, Illinois, USA

Living In: Hoffman Estates, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

Very good. I had no problems making this and I have never made rice pudding before. I threw in a stick of cinnamon while the mixture was simmering, added about 1 tsp more vanilla and one more egg and had to cook it about 10 extra minutes. I used 1% milk and it tastes great. It has only been done for about 4 hours and I am already eating it! Yummy, I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jcooks

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2008

Am I the only one who made this because I opened the wrong gallon of milk first and the other one went way past its expiration date? Really, I love this recipe. Needed a way to not throw away milk and found a gem instead. High altitude, so I decided to follow the recommendation to use 4 eggs. Will boil milk first next time and probably simmer for the full 1 hr 15min - 1 hr 30 min. This is great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tanya

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2008

Very good rice pudding and except for having to babysit the pot so it wouldn't boil over, it was very easy. Several folks requested the recipe. I lightened up this recipe by using skim milk and 50-50 sugar and Splenda. I also added 2 cinnamon sticks to the pot and left them in until it was ready for the eggs. Instead of letting the pot rest for 10 minutes, I tempered the eggs and returned them to the pot right away and cooked for only about 5 minutes. I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WEGATES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2008

WOW! This was fantastic! It was only slightly tiring to make--there is so much stirring that you can't really do anything that needs your sustained attention while making this pudding. Reminded me of Kozy Shack pudding--amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wakipan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

This is one of those delicious old fashioned treats that make you feel as though you slipped back a century or two. I made a few changes based on the reviews. 1. I added one more egg and a tad more sugar. 2. Made the egg mixture at the same time as I put up the pudding so it would come to room temperature. 3. Mixed some of the rice mixture in with the eggs before adding them to the pudding so they wouldn't curdle. A bit of effort, but well worth it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

This is the first time I have ever made rice pudding and I really wasn't sure what it was supposed to taste or look like. My husband has been asking me to make it for some time. I thought it was very good as is but a little bit sweet. My husband thought it was good - but, not what he was used to growing up. He thought it was too sweet and not enough "custard" as compared to the rice. I will say many reviews said cook it longer if you like it thicker because once you take it off the stove and cool it - it won't get any thicker. Mine actually did. I thought it looked "soupy" so I cooked it longer but, once I cooled it in the fridge it did thicken up more. I will definitely make this again because the taste was very rich and creamy. I will just use a little less sugar and not cook it quite as long so it is more "saucy". Great recipe - just adjust to your taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2008

Awesome! This is the best rice pudding I've ever made. Do follow the directions and as recommended, keep on the stove until it's creamy about 1 hour and 15 minutes from boiling. Otherwise it will be watery. I also added 4 eggs for extra richness. Thanks for the great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jmp710

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2008

Just what I have been looking for thank you thank you thank you!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jill

Cooking Level: Expert

Home Town: North Syracuse, New York, USA

Living In: Fredericksburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 23, 2008

This recipe sounded wonderful, but it did not turn out well. It wasn't creamy at all, but it did get great reviews from others, so maybe it is just me. I would try adding more milk or something to make it less dry.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KCDaisy

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2008

Wow. I uber-dig this recipe! I didn't use milk for the initial boil, as I can't quite digest milk, but after I took it off the heat and added in the egg (I used egg substitute), /that's/ when I added the milk. It didn't detract from the creaminess or richness at all. I also used Splenda for sweetness. I love this recipe! ^_^ <3

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kazanoodle

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2008

This was my first attemt at rice pudding. The recipe was very straight forward and easy. It turned out wonderful! It was great hot and cold. I will definitely make this again. Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful