I printed this before Top Secret Recipes stopped giving the new recipe of the week free but have not tried it. Forgive any typos!
TSP version of Kozy Shack Rice Pudding
Six basic ingredients are all that go into this great clone of the rice pudding that Vinnie Grapuso discovered at a Brooklyn deli he was delivering bread to in the 60's. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. Without a pot this wide the milk will be to deep and it may be difficult to read some thermometers. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding in your fridge for several hours where it will continue to thicken to the creamy consistence of the real thing as it cools. Today Kozy Shack is still a family owned business and is the #1 manufacturer of rice pudding in North America.
1/2 gallon whole moik
2/3 cup granulated sugar
1 egg, beaten
1/4 teaspoon salt
2/3 cup medium grain rice (uncooked)
1/2 teaspoon vanilla extract
1. Combine the milk with sugar, beaten egg and salt in a large pot over medium heat. Bring temperature up to exactly 160 degrees F, while stirring often. This should take 10 to 15 minutes.
2) Stir in the rice and continue heating mixture until it simmers at 185 to 190 degrees F. When mixture begins to bubble, maintain 185 to 190 degrees F. (Reduce heat if necessary) and continue cooking for 34 to 40 minutes or until pudding thickens. Be sure to stir the mixture often so that the rice doesn't stick to the bottom of the pan. When the pudding begins to thicken, turn off the heat and stir in the vanilla. Cool the pudding in the pot, uncovered, for 10 minutes, then pour it into a wide covered container and refrigerate it for several hours before serving. The rice pudding will continue to thicken as it stands.