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- BRING 2 3/4 cups milk, rice & quinoa medley and salt to a boil in large saucepan over medium heat. Reduce heat to low. Cover and cook 30 to 32 minutes or until tender and liquid is absorbed.
- HEAT remaining 1/2 cup milk. Stir milk, pecans, syrup, cinnamon and nutmeg into medley. Gently stir in banana. Divide into bowls. Sprinkle with cinnamon.