Peaches and Cream Breakfast Rice

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.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 257 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup chopped pecans
• 1 pinch ground cinnamon
• 1 teaspoon white sugar
• 2 cups water
• 2 teaspoons coconut oil
• 2 tablespoons peach preserves
• 1 teaspoon vanilla bean paste
• ¼ cup heavy cream, divided
• 1 ½ cups frozen sliced peaches
• ½ cup white rice, rinsed and drained

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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