Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 257
- Carbohydrate: 34g
- Fat: 13g
- Fiber: 2g
- Protein: 3g
- Sugar: 12g
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