I tweaked Bonnie Stern’s recipe. This version has toothsome dried fruit and creamy rice. It’s an epitome of comfort food.

½ cup short-grain rice
⅓ cup granulated sugar
1 tsp cornstarch
Pinch of salt
5 cups milk
⅛ tsp ground nutmeg
⅓ cup each: raisins, dried cranberries, chopped dried apricots
1 tsp vanilla
1 tbsp cinnamon, optional

In large saucepan, bring 1 cup water to a boil. Stir in rice; return to a boil. Reduce heat to low; cover and cook 15 minutes or until almost all water has been absorbed.

Meanwhile, in small bowl, whisk together sugar, cornstarch, salt and 1 cup of the milk.

Stir sugar mixture, nutmeg and remaining 4 cups milk into rice mixture in the saucepan. Bring to a boil. Reduce heat to low; cover and cook 30 minutes, stirring occasionally. Stir in raisins, cranberries and apricots; cover and cook 30 minutes, stirring occasionally, or until rice is tender and mixture is creamy. Remove from heat. Stir in vanilla.

Cool slightly. Serve warm or cold, sprinkled with cinnamon.

Makes about 8 servings.