Name: Peaches and Cream Breakfast Rice
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Water - 2 cups; Frozen sliced peaches - 1 ½ cups; White rice, rinsed and drained - ½ cup; Peach preserves - 2 tablespoons; Vanilla bean paste - 1 teaspoon; Salt - ¼ teaspoon; Coconut oil - 2 teaspoons; Chopped pecans - ¼ cup; White sugar - 1 teaspoon; Ground cinnamon - 1 pinch; Heavy cream, divided - ¼ cup

Ingredients for - Peaches and Cream Breakfast Rice

1. Water 2 cups

2. Frozen sliced peaches 1 ½ cups

3. White rice, rinsed and drained ½ cup

4. Peach preserves 2 tablespoons

5. Vanilla bean paste 1 teaspoon

6. Salt ¼ teaspoon

7. Coconut oil 2 teaspoons

8. Chopped pecans ¼ cup

9. White sugar 1 teaspoon

10. Ground cinnamon 1 pinch

11. Heavy cream, divided ¼ cup

How to cook deliciously - Peaches and Cream Breakfast Rice

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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