Peaches and Cream Breakfast Rice
Description
A warm bowl of breakfast rice is perfect in the winter, especially when it's made with sweet peaches and topped with sugar-crusted pecans and a spoonful of heavy cream.
Ingredients
•
2 cups water
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1 1/2 cups frozen sliced peaches
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1/2 cup white rice, rinsed and drained
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2 tablespoons peach preserves
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1 teaspoon vanilla bean paste
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1/4 teaspoon salt
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2 teaspoons coconut oil
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1/4 cup chopped pecans
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1 teaspoon white sugar
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1 pinch ground cinnamon
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1/4 cup heavy cream, divided
Directions
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.