Brown Butter Sticky Date Rice Pudding by Holist

Ingredients

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

Instructions

1. Add the chopped dates and ¼ cup of the milk to a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the dates are very soft and beginning to caramelize. Mash into a rough paste with the back of a spoon.
2. Add the cooked rice, remaining milk, cream, vanilla, cinnamon, and salt to the saucepan with the date paste. Stir to combine and bring to a gentle simmer over medium heat.
3. Cook the pudding, stirring frequently, for 12–15 minutes until thickened and creamy. Reduce heat to low.
4. Whisk the egg yolks and collagen powder together in a small bowl. Slowly ladle a spoonful of the hot pudding into the yolk mixture while whisking constantly to temper, then pour the tempered mixture back into the saucepan.
5. Stir continuously over low heat for 2–3 minutes until the pudding thickens slightly further and coats the back of a spoon. Do not boil.
6. In a separate small pan, melt the butter over medium heat, swirling constantly for 3–4 minutes until it turns golden and smells nutty. Remove from heat immediately.
7. Divide the pudding into bowls, drizzle generously with the brown butter, and serve warm with an optional extra date or pinch of flaky salt on top.