- 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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
