Wash the fruits and chop up. Remove the pits by making a vertical cut from the stem all the way around, then twisting each half in opposite directions. Use a paring knife to remove the small pits.

Rinse the rice once and drain.

Put the rice, fruit, and 2 C. (500 ml) of rice milk in a saucepan and bring to a boil. Grate some fresh nutmeg into the pan.

Reduce heat, cover, and simmer for 20 minutes.

Heat 1 C. (250 ml) of rice milk, then add and stir. Cook for 10 minutes.

Add up to one cup of hot rice milk and stir. (Add raisins at this time if using them instead of the jujube.) Add honey and cinnamon. Take off the heat. Let sit and taste test. You can add a bit more milk if you want it more creamy and a looser texture. Top with a sprinkle of chopped pistachios.