Add rice into a saucepan then place it on high heat.

Pour the milk in, put the lid on and bring it to boil while stirring it every now and then.

Stir in vanilla extract, sweetener, optional cinnamon and raisins.

Put the lid back on and cook it on low heat until the rice begin to be visible due to the dense simmering milk won't let it sink. It takes about 30 minutes.

Add the butter then put lid on and cook it further on low heat until the desired density is achieved.

It shouldn't take longer than 15 more minutes. Also keep in mind that once the rice pudding cools down it will further thickens.

Rinse and peel the fruits of our choice. It can be any kind of fruits lying around doomed to be wasted yet found new purpose on a rice pudding.

Cut them up.

Add them onto a frying pan with a bit of water.

Put the lid on and on medium heat cook them for about 10 - 15 minutes.

Stir every now and then. Add a bit more water if too much evaporates during the process.