Brown Butter Sticky Date Rice Pudding by Holist

Ingredients

• 1 cup cooked and cooled white rice
• 1 ½ cups whole milk (or milk of choice)
• 6 Medjool dates, pitted and roughly chopped
• 2 egg yolks
• 2 tbsp unsalted butter
• 2 tbsp collagen powder
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt

Instructions

1. Add the chopped dates and ½ cup of the milk to a small saucepan over medium heat. Cook for 4–5 minutes, stirring occasionally, until the dates soften and begin to caramelize into a sticky paste.
2. Stir in the cooked rice and remaining 1 cup of milk. Reduce heat to medium-low and cook for 8–10 minutes, stirring frequently, until the mixture thickens and becomes creamy.
3. In a small bowl, whisk together the egg yolks, collagen powder, vanilla, cinnamon, and salt. Slowly ladle a spoonful of the hot rice mixture into the yolk mixture while whisking to temper it, then pour the tempered yolks back into the saucepan.
4. Stir continuously over low heat for 2–3 minutes until the pudding thickens further and coats the back of a spoon. Remove from heat.
5. In a separate small pan, melt the butter over medium heat, swirling constantly for 2–3 minutes until it turns golden brown and smells nutty. Remove from heat immediately.
6. Divide the pudding between two bowls, drizzle generously with brown butter, and serve warm.