Ingredients:1 cup mix of wild & whole grain brown rice
2 cups coconut milk
¼ tsp. cinnamon
18 cherries, pitted and quartered
2 Tbs. honey
½ cup pecans, coarsely chopped
Directions:Place rice, milk, vanilla and cinnamon into rice maker and cook according to directions (or on the stove if you don’t have a rice maker). When done, add cherries, honey and pecans. I like to toast my pecans, but you don’t have to. To toast them, just place them on a cookie sheet in a 350 degree oven for 8 minutes. Voila! My little bears are ready for their porridge!