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Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

257 calories; protein 3g; carbohydrates 34g; fat 12.8g; cholesterol 20.4mg; sodium 155.7mg. Full Nutrition
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Reviews

Rating: 3 stars
04/03/2021
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. Read More
Rating: 5 stars
03/29/2021
I had to substitute the Pecans for Raisins. My husband cannot eat nuts and he loved it. Read More