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