PEACHES AND CREAM BREAKFAST RICE

Peaches and Cream Breakfast Rice image

Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.

Provided by thedailygourmet

Time 40m

Yield 4

Number Of Ingredients 11

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

Steps:

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 : Calories 257.3 calories, Carbohydrate 34 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 155.7 mg, Sugar 12.2 g