Philadelphia Cream Rice Pudding With Balsamic Roasted Strawberries And Lemon Thyme Crumble

Serves: 6


120g caster sugar

1 vanilla pod

100g pudding rice

600ml semi-skimmed milk

300g Philadelphia Original

300g strawberries

40g caster sugar

20ml White Balsamic Vinegar

50g unsalted butter

100g plain flour

25g caster sugar

4 sprigs of lemon thyme



For the pudding

Mix 120g 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 and cook until the rice has absorbed the liquid and squashes easily between fingers.

For the strawberries

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.

For the crumble

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.

To finish

Arrange the strawberries in a serving dish, top with the warm creamy Philadelphia rice pudding and cover with the golden crumble.



Nutritional Information Per serving (277g) Per 100g
Energy 496Kcal/2075kJ 179Kcal/749kJ
Protein 9.7g 3.5g
Carbohydrate 67.4g 24.3g
Of which sugars 41.7g 15.1g
Fat 19.9g 7.2g
of which Saturated Fat 12.8g 4.6g
Fibre 1.4g 0.5g
Salt 0.5g 0.18g


Dish kcal fat saturated fat salt sugar
Philadelphia Cream Vanilla Rice Pudding


496 Kcal 19.9 12.8 0.5 41.7
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