Peaches and Cream Breakfast Rice
Recipe information
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Cooking:
5 min.
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Servings per container:
4
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Source:

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.