Ingredients

• 1

  cup
  Lundberg Wild Blend Rice® suggested substitutions
• ¹⁄₂

  cups
  milk
• 1
  large egg
• ¹⁄₂

  tsp
  vanilla extract
• 1

  tbsp
  sugar
• Pinch of salt
• Compote:
• 1

  cups
  chopped rhubarb
• 1

  cups
  diced strawberries
• 1

  tbsp
  sugar
• ¹⁄₄

  cups
  water

Instructions

1. 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.
2. While compote cooks, combine rice and milk in a food processor. Blend until rice has broken down into small pieces about 2-3 minutes.
3. Add the eggs, sugar, salt and vanilla continue to blend until well combined about another minute.
4. Heat a medium skillet over medium high heat, lightly grease with butter.
5. 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.
6. Remove from heat and repeat with remaining batter. Serve with compote and butter. Enjoy!