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Red Rice Pancake With Strawberry Rhubarb Compote

30
Minutes
2
Servings
290
Calories
Ingredients
-
1cup
-
1⁄2cupsmilk
-
1large egg
-
1⁄2tspvanilla extract
-
1tbspsugar
-
Pinch of salt
-
Compote:
-
1cupschopped rhubarb
-
1cupsdiced strawberries
-
1tbspsugar
-
1⁄4cupswater
Nutrition Facts
Nutrition Facts
Serving Size: 278g
Serves: 2
Amount Per Serving | ||
---|---|---|
Calories: | 290 | |
% Daily Value* | ||
Total Fat: 9g | 12% | |
Saturated Fat: 4g | ||
Cholesterol: 110mg | 37% | |
Sodium: 140mg | 6% | |
Total Carbohydrate: 48g | 17% | |
Dietary Fiber: 4g | 14% | |
Sugars: 20g | 40% | |
Protein: 8g | 16% |
Instructions
- Prepare compote by combine all ingredients in a small saucepan. Bring to a boil over high heat then reduce heat to maintain a simmer. Cook for 15 minutes, stirring occasionally until rhubarb softens completely. Remove from heat and set aside.
- While compote cooks, combine rice and milk in a food processor. Blend until rice has broken down into small pieces about 2-3 minutes.
- Add the eggs, sugar, salt and vanilla continue to blend until well combined about another minute.
- Heat a medium skillet over medium high heat, lightly grease with butter.
- Pour ¼ cup of batter into skillet and spread into 4” diameter round. Cook until light golden brown and edges are slightly dried. Flip pancake and cook for another minute.
- Remove from heat and repeat with remaining batter. Serve with compote and butter. Enjoy!
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