How to Make Kozy Shack Rice Pudding

Vinnie Grappuso of Brooklyn, N.Y., worked as a bread deliveryman in the 1960s. The specialty of a small deli on his regular daily route was the most scrumptious rice pudding he had ever savored, and it completely captivated him. When the deli closed, Vinnie bought the pudding recipe and invested everything in his new business, Kozy Shack, which ultimately evolved to become a pudding empire. Although Vinnie died Jan. 11, 2008, Kozy Shack remains a family-owned business to this day and is the top rice pudding maker in North America.
Happily, you can easily re-create Vinnie's famous recipe using six common ingredients you're sure to already have in your very own kitchen. Vinnie's simple secret to this unique, rich concoction is the use of whole milk.

Things You'll Need

• Large pot, at least 10" diameter Cooking thermometer Half-gallon whole milk 1 egg, beaten 2/3 cup sugar ¼ teaspoon salt 2/3 cup uncooked rice ½ teaspoon vanilla Large, wide container with lid

Instructions

1. Pour the milk into a large pot. Add the beaten egg, the salt and the sugar, stirring constantly over medium heat for about 10 to 15 minutes. Use a cooking thermometer to determine when the mixture reaches precisely 160 degrees Fahrenheit.

2. Stir the rice in slowly. Keep heating the pudding, bringing it to a simmer at 185 to 190 degrees Fahrenheit. As soon as it begins bubbling, adjust the heat so that the mixture doesn't exceed 185 to 190 degrees.

3. Continue cooking the pudding for 35 to 40 minutes, maintaining the constant temperature. Stir it often so that it won't stick to the pan. At this point, the pudding will begin to thicken.

4. Remove the pudding from the heat and stir in the vanilla. Let the uncovered pot cool at room temperature for 10 to 15 minutes.

5. Pour the pudding into a wide container. Cover it and refrigerate for a few hours. The pudding will continue thickening as it sets. Serve when completely chilled and thickened.