Brown Rice Cereal With Vanilla Cream And Berries

• 1 cup uncooked long-grain brown rice
• 1 1/2 cups water
• 1 tablespoon canola oil
• 1 cup fat-free milk
• 1/4 cup heavy cream
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 2 teaspoons grated lemon rind

1. Remove lid from a 6-quart Instant Pot(R). Press Saute; use Adjust to select "Normal" mode. When the word "Hot" appears, add rice to inner pot. Cook, stirring constantly, 3 minutes or until lightly toasted. Add 1 1/2 cups water and the oil. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
2. Spoon rice from cooker into 4 bowls.
3. Add milk and next 3 ingredients (through salt) to cooker. Press Saute; use Adjust to select "Less" mode. Cook, stirring constantly, 2 minutes or until thoroughly heated. Turn cooker off; stir in vanilla.
4. Divide rice among 4 bowls. Top rice with milk mixture. Sprinkle with berries and lemon rind.
5. Note: For creamier rice, stir milk and next 3 ingredients into cooked rice in cooker. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "Less" mode. Press - or + to choose 30 minutes cook time. Turn cooker off. Cool slightly and stir in vanilla. Spoon into bowls, and top with berries and lemon rind.

longgrain brown rice, water, canola oil, milk, heavy cream, sugar, salt, vanilla, fresh blueberries, fresh raspberries, lemon rind

Taken from www.myrecipes.com/recipe/instant-pot-brown-rice-cereal-vanilla-cream-berries (may not work)