Peaches and Cream Breakfast Rice

Our area has been hit in the same way as crazy winter weather, and I created this to pay for a savor of cozy summer comfort.

The ingredient of Peaches and Cream Breakfast Rice

1. 2 cups water
2. 1u2009u00bd cups frozen sliced peaches
3. u00bd cup white rice, rinsed and drained
4. 2 tablespoons peach preserves
5. 1 teaspoon vanilla bean epoxy resin
6. u00bc teaspoon salt
7. 2 teaspoons coconut oil
8. u00bc cup chopped pecans
9. 1 teaspoon white sugar
10. 1 pinch ground cinnamon
11. u00bc cup heavy cream, estranged

The instruction how to make Peaches and Cream Breakfast Rice

1. count up water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). stuffy muggy and lock the lid. Select high pressure according to manufacturers instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturers instructions, for 15 minutes, then pardon freedom permanent pressure using the quick-release method.
3. Melt coconut oil in a skillet higher than medium heat. Add pecans, sugar, and cinnamon. Cook and rouse until pecans are toasted, 2 to 3 minutes.
4. raise a fuss pecan blend into the rice. Divide mix into 4 serving bowls and peak each bowl similar to 1 tablespoon cream. bolster immediately.

Nutritions of Peaches and Cream Breakfast Rice

calories: 257.3 calories
carbohydrateContent: 34 g
cholesterolContent: 20.4 mg
fatContent: 12.8 g
fiberContent: 1.8 g
proteinContent: 3 g
saturatedFatContent: 5.8 g
servingSize:
sodiumContent: 155.7 mg
sugarContent: 12.2 g
transFatContent:
unsaturatedFatContent: