Pumpkin Pie Rice Pudding (Kozy Shack Style)

When I was in college, a friend introduced me to the glorious creation that is Kozy Shack rice pudding. I was immediately in love. When I was growing up, my mom used to make rice pudding a few times a year. Her rice pudding is a baked rice pudding. They’re so different. And while I love a baked rice pudding with cream poured over, I’ll reach over that rice pudding and grab a more “pudding-style” rice pudding on most days. I’ve already sat my mom down and broken this news to her. She is managing.

I wanted this rice pudding to be 1) Easy (because, duh) and 2) Super duper creamy like Kozy Shack.

And if you’re like, “But have you tested this recipe?” Let me just tell you that Jared has been eating 1-2 batches of this stuff for the last two months. Oh, it’s been tested.

The flavor isn’t over-powering, but the pumpkin spice comes through as a warmth that’s just a hint different from the original KS. It’s sweet, but not cloying. Creamy, but not too dense. It’s also accidentally vegan (I tested it with and without egg and could not tell the difference).

That’s all I’ll say about this. You just need to make it to understand.

[Makes 4 cups]

Prep time: 5 minutes
Cook time: 10 minutes (plus time to heat up and slow release + refrigeration)

INGREDIENTS

1, 13.5-ounce can coconut milk
17.5 ounces milk (any kind)*
1/2 cup pumpkin puree
1/4 cup sugar
1/2 cup arborio rice**
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
Pinch salt

*This is such a specific ounce requirement because I just fill the empty 13.5 ounce coconut milk can with milk and then add 1/2 cup on top of that… so 17.5 ounces total.

** I also tried this recipe with jasmine rice and it was awesome, but arborio was my fave.

HOW TO

Add all ingredients to an Instant Pot. Stir well.
Cook on high power for 10 minutes and then allow to slow release.
After slow release, stir thoroughly and allow to cool enough to transfer to a container.
Refrigerate until cold. Serve cold.