Philadelphia Cream Rice Pudding with balsamic roasted strawberries and lemon thyme crumble
  • 25 min Prep time
  • 45 min Total time


1 Step

Mix 120 g caster sugar and pudding rice in a round edged sauce pan with the vanilla pod. Add 400 ml 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 Step

Hull and halve the strawberries, then place in a saucepan with the 40 g 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 Step

Rub the butter into the flour and 25 g 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 Step

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

Nutritional Information
Typical values Per Serving
Energy 2077.0 kj
Energy 496.0 kcal
Fat 19.9 g
Carb 67.4 g
Protein 9.7 g
Saturated fat 12.8 g
Salt 0.5 g
Dietary fibre 1.4 g
Sugars 41.7 g
  • 120 g caster sugar
  • 1 vanilla pod
  • 100 g pudding rice
  • 600 ml semi-skimmed milk
  • 300 g Philadelphia Original
  • 300 g strawberries
  • 40 g caster sugar
  • 20 ml white balsamic vinegar
  • 50 g unsalted butter
  • 100 g plain flour
  • 25 g caster sugar
  • 4 sprigs of lemon thyme
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