120g caster sugar
1 vanilla pod
100g pudding rice
600ml semi-skimmed milk
300g Philadelphia Original
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.
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|
|Of which sugars||41.7g||15.1g|
|of which Saturated Fat||12.8g||4.6g|
|Philadelphia Cream Vanilla Rice Pudding
|Indulgent recipe||Indulgent Recipe||Indulgent Recipe||Better4you Recipe||Indulgent Recipe|