Peaches and Cream Breakfast Rice

Ingredients

  • 2 cups water
  • 1 ½ cups frozen sliced peaches
  • ½ cup white rice, rinsed and drained
  • 2 tablespoons peach preserves
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt
  • 2 teaspoons coconut oil
  • ¼ cup chopped pecans
  • 1 teaspoon white sugar
  • 1 pinch ground cinnamon
  • ¼ cup heavy cream, divided
  • Directions

  • Step 1

    Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Step 2

    Release pressure using the natural-release method according to manufacturer’s instructions, for 15 minutes, then release remaining pressure using the quick-release method.

  • Step 3

    Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.

  • Step 4

    Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

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