A couple months ago I was invited to join my group of blogging friends for a magical supper with Lundberg Family Farms in Oregon. That was an offer impossible to pass up so I made some arrangements for the kiddos & hightailed it to Oregon. Not only was this my first time to visit the enchanting state, but it was also a good time for me to reconnect with some friends, share some laughs & amazing food. Even though it was a short weekend, Oregon did not disappoint. We all got to try out some amazing recipes using different Lundberg rice products & I got to share my recipe for Vanilla Red Rice Pudding with Brown Rice Syrup + Strawberry Rhubarb Compote. 

We were fortunate to be staying on some farm land outside of Portland & it provided not only a serene getaway for us girls, but also a truly inspired backdrop for our Supper. We walked through the hilly countryside in borrowed rain boots (thanks, Sasha – poor planning on my part). In the mornings we drank coffee outside, under blankets, while we watched the chickens greet the day. We shared a 4 burner stove with 6 girls while we all tasted & stirred & chopped & laughed & then finally, we set out to prepare our al fresco Supper.

Even though we were all making rice dishes, each of our creations were completely different! It was amazing to see the variety of colors & textures that we all got to dream up. I left excited to recreate the recipes at home & I can’t wait to share all of our recipes with you guys! This is definitely such a creative & talented group of gals.

How to prepare vanilla red rice pudding with brown rice syrup and strawberry rhubarb compote

  • COOK TIME: 1 hour 30 mins
  • TOTAL TIME: 1 hour 45 mins
  • AUTHOR: Trisha
  • SERVES: 6 servings


  • For the Strawberry Rhubarb Compote:
  • 1 lb Strawberries (hulled, halved)
  • 1 lb Rhubarb (greens removed, chopped)
  • ½ cup Water
  • ¼ cup Organic Sugar
  • 2 Tablespoons Lundberg Brown Rice Syrup
  • 1 Cinnamon Stick
  • 1 Tablespoon Lemon Juice + 1 inch Lemon Peel
  • For the rice pudding:
  • 2.5 cups of Milk
  • 1 Vanilla Bean Pod
  • 1 cup Organic Lundberg Red Rice
  • 1¾ cup Water
  • ¼ cup Organic Sugar
  • 1 Egg Yolk
  • Pinch of Salt


  1. For the Strawberry Rhubarb Compote:
  2. In a saucepan add water, sugar, brown rice syrup & cinnamon stick.
  3. Simmer & stir until sugar is dissolved.
  4. Add rhubarb & simmer, then add half the strawberries, lemon juice & lemon peel.
  5. Once mixture has simmered enough to break down the fruit, add the other half of your strawberries, stir & remove lemon peel.
  6. Remove from heat & set aside to cool.
  7. Cook the rice. Either according to package directions or using a rice cooker (Red Rice can take a bit longer to cook so I prefer the rice cooker method in this instance).
  8. Slice the vanilla bean pod in half & scrape out the beans with a sharp knife.
  9. In a medium saucepan, add 2.5 cups milk + vanilla beans + pod. Simmer on the lowest setting & continually stir to avoid scorching.
  10. Once rice has finished cooking, in a separate saucepan, add rice + 1.5 cups vanilla milk (pod removed) & stir until well combined over low – medium heat. Keep vanilla milk warm.
  11. Once rice mixture begins to thicken, add in ¼ cup sugar & a pinch of salt. Continue to stir.
  12. In a separate small dish, temper your egg yolk by whisking the egg & then slowly adding about a tablespoon of warm vanilla milk. This will keep your egg from scrambling when it is added to the rice.
  13. Add tempered egg yolk to rice mixture & stir.
  14. To achieve your desired consistency, you can slowly add up to ½ cup more vanilla milk. Stir continuously until the rice is at the consistency you prefer.

For this recipe I used both Lundberg Family Farms Organic Red Rice & Organic Brown Rice Syrup.

Don’t miss all the other amazing recipes that we got to share at our Supper!

Quinoa Salad with Ramps, Peas & Herbs from Sasha at Tending the Table

Tomato & Stone Fruit Crostini with Creamy Feta from Shelly at Vegetarian Ventures

Black Pearl Rice Stir Fry with Miso, Mushrooms & Crispy Tofu