Breakfast Rice with Peaches and Cream

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Breakfast Rice with Peaches and Cream

Peaches and Cream Breakfast Rice

Published on February 22, 2021

  • 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

  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.

  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.

  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.

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

Nutrition Facts (per serving)

257Calories13g Fat34g Carbs3g Protein
None
Nutrition FactsServings Per Recipe4Calories257% Daily Value *Total Fat13g16%Saturated Fat6g29%Cholesterol20mg7%Sodium156mg7%Total Carbohydrate34g12%Dietary Fiber2g6%Total Sugars12gProtein3gVitamin C0mg1%Calcium27mg2%Iron1mg7%Potassium68mg1%
None

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