Sweet Ontario strawberries coupled with strained yogurt and sour cream mimic the heavier version of Devonshire cream used in many British strawberry desserts. This lighter cream and the berries goes beautifully in rice pudding and allows room for seconds!

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Servings: 8

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  • 5 cups (1.25 L) Ontario Strawberries
  • 1/4 cup (50 mL) granulated sugar
  • 2 tbsp (25 mL) fresh lemon juice, optional
  • 3 cups (750 mL) cooked brown rice
  • 1 tsp (5 mL) granulated sugar

Strawberry Devonshire Cream:

  • 3 cups (750 mL) 1% plain yogurt
  • 1 cup (250 mL) fat-free sour cream
  • 1/4 cup (50 mL) granulated sugar
  • 1 tbsp (15 mL) vanilla
  • 3/4 tsp (4 mL) cinnamon, optional

Garnish: fresh Ontario Mint Leaves (optional)


In food processor, purée 3 cups (750 mL) of the strawberries, sugar, and lemon juice (if using) until smooth. Set aside.

Line colander with paper towel and place in bowl. Pour yogurt into colander; refrigerate for about 45 minutes for yogurt to drain.

In medium bowl, combine strained yogurt, sour cream, sugar, vanilla, and cinnamon (if using). Fold in 1 cup (250 mL) of the strawberry purée. Add rice and stir well.

Slice remaining strawberries into bite-size pieces; sprinkle with sugar. Spoon rice pudding into dishes; top with strawberry purée and remaining sliced strawberries. Garnish with mint (if using).

Nutritional information

1 Serving

  • PROTEIN: 8 grams
  • FAT: 3 grams
  • CARBOHYDRATE: 49 grams
  • CALORIES: 250