Date posted: 23/04/2018

Philadelphia cream rice pudding with balsamic roasted strawberries and lemon thyme crumble

  • Serves 6
  • Timing: 45 mins
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Tate & Lyle caster sugar 185g
Everyday Favourites vanilla pods 1
Triple Lion pudding rice 100g
Semi-skimmed milk 600ml
Philadelphia original 300g
Strawberries 300g
White balsamic vinegar 20ml
Everyday Favourites unsalted butter 50g
Everyday Favourites plain flour 100g
Lemon thyme 4 sprigs


  1. Mix 120 g caster sugar and pudding rice in a round edged sauce pan with the vanilla pod. Add 400ml of the milk and the Philadelphia, mix well. Cook over a low heat for around 25-30 minutes, stirring regularly to prevent sticking. As the mixture thickens, gradually add the rest of the milk to control the bubbling/spitting and cook until the rice has absorbed the liquid and squashes easily between fingers.
  2. Hull and halve the strawberries, then place in a saucepan with the 40g caster sugar and balsamic vinegar. Warm gently to release the juices (without allowing the fruits to lose their shape). Drain off the liquid and allow the strawberries to cool. Reduce the juice to a syrup and allow to cool. Pour over the strawberries.
  3. Rub the butter into the flour and 25g caster sugar, then add the leaves from two sprigs of thyme. When it resembles breadcrumbs, place on a tray and bake until golden brown, mixing every few minutes to ensure the colour of the crumble is consistent. Allow to cool, then mix in the remaining thyme leaves.
  4. Arrange the strawberries in a serving dish, top with the warm creamy Philadelphia rice pudding and cover with the golden crumble.
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