Description
Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.
Ingredients
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4