Cook rice according to the package directions.

Combine the cooked brown rice, milk, strawberries, cinnamon, and honey in a small saucepan.

Bring to a boil, then reduce heat to low and simmer for 20 minutes.

Beat the eggs in a small bowl. Temper by whisking in some of the hot rice--1 tablespoon at a time--until you have incorporated about 6 tablespoons.

Stir the eggs into the rice along with the vanilla and butter; continue cooking 1-2 minutes over low to thicken.

Serve warm.