Brown Butter Sticky Date Rice Pudding
Brown Butter Sticky Date Rice Pudding
Ingredients
For the Rice Pudding
- 1 cup short grain rice, rinsed
- 2 cups water
- 3 cups whole milk
- 3 egg yolks, large
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons collagen peptides
- 1/4 teaspoon salt
For the Brown Butter
- 1/2 cup unsalted butter
For the Sticky Dates
- 1 cup Medjool dates, pitted and roughly chopped
- 1/2 cup water
- 2 tablespoons brown sugar, packed
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let cool completely, uncovered, for at least 30 minutes. This step is crucial for developing resistant starch.
⏱️ 45 min
- 2
While the rice cools, prepare the brown butter. In a small, light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and nutty-smelling, with small brown bits at the bottom. This usually takes 5-8 minutes. Immediately pour the brown butter into a heatproof bowl to stop the cooking process and set aside.
⏱️ 10 min
- 3
Prepare the sticky dates. In a small saucepan, combine the chopped dates, 1/2 cup water, and brown sugar. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the dates soften and the mixture thickens into a sticky, caramelized sauce, about 8-10 minutes. Mash lightly with a fork if desired for a smoother consistency. Set aside.
⏱️ 15 min
- 4
Once the rice is cooled, add it back to the medium saucepan. Stir in the whole milk, granulated sugar, and salt. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for 20-25 minutes, or until the pudding has thickened to your desired consistency and the rice is tender. Do not boil.
⏱️ 25 min
- 5
In a small bowl, whisk the egg yolks with 2 tablespoons of the warm rice pudding mixture to temper them. Slowly pour the tempered egg yolks back into the saucepan with the rice pudding, whisking constantly. Cook for another 2-3 minutes, stirring, until the pudding is creamy and slightly thicker. Do not boil after adding the egg yolks.
⏱️ 5 min
- 6
Remove the rice pudding from the heat. Stir in the vanilla extract and collagen peptides until fully combined. The collagen will dissolve easily in the warm pudding.
⏱️ 2 min
- 7
To serve, ladle the warm brown butter sticky date rice pudding into bowls. Drizzle generously with the prepared brown butter and spoon a dollop of the sticky caramelized dates over each serving. Enjoy immediately for a comforting and nourishing treat.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Sticky Date Rice Pudding
For the Rice Pudding
- 1 cup short grain rice, rinsed
- 2 cups water
- 3 cups whole milk
- 3 egg yolks, large
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons collagen peptides
- 1/4 teaspoon salt
For the Brown Butter
- 1/2 cup unsalted butter
For the Sticky Dates
- 1 cup Medjool dates, pitted and roughly chopped
- 1/2 cup water
- 2 tablespoons brown sugar, packed
Instructions
- 1
Rinse the short grain rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let cool completely, uncovered, for at least 30 minutes. This step is crucial for developing resistant starch.
⏱️ 45 min - 2
While the rice cools, prepare the brown butter. In a small, light-colored saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown and nutty-smelling, with small brown bits at the bottom. This usually takes 5-8 minutes. Immediately pour the brown butter into a heatproof bowl to stop the cooking process and set aside.
⏱️ 10 min - 3
Prepare the sticky dates. In a small saucepan, combine the chopped dates, 1/2 cup water, and brown sugar. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the dates soften and the mixture thickens into a sticky, caramelized sauce, about 8-10 minutes. Mash lightly with a fork if desired for a smoother consistency. Set aside.
⏱️ 15 min - 4
Once the rice is cooled, add it back to the medium saucepan. Stir in the whole milk, granulated sugar, and salt. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for 20-25 minutes, or until the pudding has thickened to your desired consistency and the rice is tender. Do not boil.
⏱️ 25 min - 5
In a small bowl, whisk the egg yolks with 2 tablespoons of the warm rice pudding mixture to temper them. Slowly pour the tempered egg yolks back into the saucepan with the rice pudding, whisking constantly. Cook for another 2-3 minutes, stirring, until the pudding is creamy and slightly thicker. Do not boil after adding the egg yolks.
⏱️ 5 min - 6
Remove the rice pudding from the heat. Stir in the vanilla extract and collagen peptides until fully combined. The collagen will dissolve easily in the warm pudding.
⏱️ 2 min - 7
To serve, ladle the warm brown butter sticky date rice pudding into bowls. Drizzle generously with the prepared brown butter and spoon a dollop of the sticky caramelized dates over each serving. Enjoy immediately for a comforting and nourishing treat.
⏱️ 3 min