I made this to provide a touch of comfortable summer comfort because our area has been experiencing wacky winter weather.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 156 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and while putting the ingredients together in my Instant Pot, I questioned the amount of rice (!/2 cup) to the ratio of water (2 cups) but followed the directions, anyway. Well … next time I’m going to use 1 cup of rice, because the finished dish is very watery and not at all like the picture that’s been posted with the recipe. I ate it anyway, not wanting to waste the effort and next time, I’ll make these adjustments. 1 cup of rice instead of 1/2 cup. For the pecan addition, I’ll add a teaspoon of Cinnamon instead of a pinch and brown sugar instead of white.
I had to substitute the Pecans for Raisins. My husband cannot eat nuts and he loved it.