Breakfast Brown Rice Risotto

• 1/2 Tablespoons Butter
• 1 cup Short-grain Brown Rice
• 2 cups Water
• 1/8 teaspoons Salt
• 2 Tablespoons Heavy Cream
• 3 Tablespoons Brown Sugar
• 1/8 teaspoons Almond Extract (optional)
• 1/4 cups Dried Cherries (optional)
• 1/4 cups Toasted Chopped Almonds (optional)
• 1/4 teaspoons Cinnamon (optional)
• 1/4 teaspoons Vanilla Extract (optional)
• 1/4 cups Chopped Apple (optional)
• 1/4 cups Chopped Pecans (optional)

1. 1. Melt butter in your pressure cooker over medium heat (or with "brown" setting on electric pressure cookers) and add rice. Stir and cook for a few minutes to coat grains with butter and toast the rice slightly. Add water and salt and cover the rice. Bring to high pressure, then reduce heat enough to maintain pressure and cook 30-40 minutes. Allow pressure to release naturally for five minutes, and then quick release remaining pressure. Rice is done when most of the water is absorbed and the rice has a creamy texture. In my electric pressure cooker this takes about 38 minutes, but it is a good idea to check at 30 minutes the first time through to see how quickly the rice cooks in your own pressure cooker.
2. 2. Spoon rice into a medium bowl, stir in whipping cream and additional sugar or salt to taste. Top with your choice of dried fruits or nuts, if desired. (Suggestions below.)
3. Cherry Almond Breakfast Risotto:
4. Stir in a scant 1/8 teaspoon almond extract, 1/4 cup chopped dried cherries and 1/4 cup chopped toasted almonds.
5. Apple Pecan Breakfast Risotto:
6. Stir in 1/4 teaspoon cinnamon, 1/4 teaspoon vanilla extract, 1/4 cup chopped apple and 1/4 cup chopped toasted pecans.

butter, shortgrain brown rice, water, salt, heavy cream, brown sugar, almond, ubc, ubc, ubc, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-brown-rice-risotto/ (may not work)