Makes: 7 cups
Introduction:
" you will need a cooking thermometer and a large pot with at least a 10" diameter. A pot this wide helps the mixture reduce faster and the milk won't be so deep as to obscure the readings on mercury thermometers. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture starts to thicken, pop the pudding into your fridge for several hours, where it will continue to thicken to the creamy consistancy of the real thing as it cools. Kozy Shack is a family-run business and is the # 1 manufacturer of rice pudding in North America."
Ingredients:
1/2 gallon whole milk
2/3 cup granulated sugar
1 egg, beaten
1/4 tsp. salt
2/3 cup uncooked medium grain white rice
1/2 tsp. vanilla extract
Directions:
1.) Combine the milk with the sugar, beaten egg and salt in a large pot over medium heat. Bring temperature up to exactly 160 degrees, 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. When mixture begins to bubble, maintain 185 to 190 degrees (reduce heat, if necessary) and continue cooking for 35 to 40 minutes, 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 and then pour it into a wide, covered container and refrigerate for several hours before serving. The rice pudding will continue to thicken as it chills.
Source: Todd Wilbur
Book:
Recipe Source: http://community.qvc.com/forums/recipe/topic/51756/todd-wilbur-kozy-shack-rice-pudding.aspx