My mom likes to stir a handful of currants into hers. I’ve eaten it with a halved vanilla bean added at the beginning in place of the vanilla extract. When the days become shorter and the temperature drops, I like to top the rice pudding with diced apples and pears that have been gently sautéed in butter and local honey (I’ve included the recipe here).

I prefer to use an equal ratio of Arborio and jasmine rice; the resulting pudding is creamy and not overly sweet. Although the recipe only calls for half a cup of rice, it yields enough for 4–6 servings (depending on the serving size and how dire the need for comfort food actually is). While the ingredients and method couldn’t be simpler, the rice takes close to an hour to fully cook and soften. Most of the time is hands off, but it will need the occasional stir to prevent the milk from boiling over or burning the bottom of your saucepan.

Serves 4–6

½ cup short grain rice
4 cups whole milk (or, if you’re feeling indulgent, 3 cups whole milk and 1 cup whipping cream)
¼ cup granulated white sugar
1 tsp vanilla

In a deep saucepan, combine rice, milk, and sugar. Cover and bring to a rolling simmer (just before boiling).

Stir and reduce heat to low or medium-low. Cover and gently simmer for 30 minutes, stirring occasionally.

Uncover and continue gently simmering for 15–20 minutes or until the rice is tender and the mixture has thickened—you’ll need to stir more often during this phase of the recipe to prevent burning. Stir in vanilla extract and remove from heat.

Serve rice pudding hot, at room temperature, or chilled. If using the sautéed apple and pear recipe as a topping, serve both the pudding and fruit while hot (preferably in bed with a good book).

Store rice pudding in the refrigerator for up to one week.

Sautéed Apples and Pear with Golden Sultana Raisins

This rustic blend of apples and pears is just as at home on top of vanilla ice cream as on toasted pound cake. I’ll use any variety of fruit I have on hand, but my favourite combination is one Pink Lady apple and one Bosc pear. The honey comple- ments the other flavours without being cloyingly sweet, but maple syrup is an obvious second choice (I would also suggest replacing the hot water with spiced rum at least once—you may find it becomes a permanent addition to the recipe).

¼ cup golden sultana raisins
½ cup very hot water
2 tablespoons unsalted butter
1 Bosc pear, peeled and diced
1 Pink Lady apple, peeled and diced
1 tablespoon honey
pinch of kosher salt

Place the raisins in a small heat-proof bowl and cover with the hot water. Set aside.

Melt the butter in a heavy-bottomed skillet over medium heat. Add the diced apple and pear and stir to coat. Turn the heat down to medium-low and cook for 10 minutes, stirring occasionally.

Add raisins, soaking liquid, honey, and kosher salt to the skillet, and continue to cook for another 10 minutes or until the fruit is soft and most of the liquid has evaporated. Remove from heat.

Use immediately or store in the fridge for up to one week.