- 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
Philadelphia Cream Rice Pudding - By Simon Hulstone
Philadelphia Cream Rice Pudding - By Simon Hulstone
With balsamic roasted strawberries and lemon thyme crumble . Serves 6.
Ingredients
Method
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.
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