Peaches and Cream Breakfast Rice

Peach and Pecan Rice Pudding

Original recipe yields 4 servings

Ingredients

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

Directions

Step 1: In a multi-functional pressure cooker (like Instant Pot), combine water, peaches, rice, peach preserves, vanilla bean paste, and salt.

Step 2: Close and lock the lid. Set the cooker to high pressure according to the manufacturer's instructions, and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3: Once the timer goes off, use the natural-release method to release pressure for 15 minutes, then release the remaining pressure using the quick-release method.

Step 4: While the rice mixture is cooking, melt coconut oil in a skillet over medium heat. Add chopped pecans, sugar, and cinnamon. Stir and cook for 2 to 3 minutes, or until the pecans are lightly toasted.

Step 5: Stir the toasted pecan mixture into the cooked rice and peach mixture.

Step 6: Divide the mixture evenly into 4 serving bowls. Top each serving with 1 tablespoon of heavy cream.

Step 7: Serve immediately and enjoy!

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.