– Sort out the rice, rinse in warm water, coat with boiling water and sieve in 5 minutes. Bring the milk to boil, add the salt, sugar and pour the rice. Boil until ready at low heat

- Put the butter, raisins, egg and some drops of the vanillin diluted in hot water into the porridge. Mix well

– Rinse the apples. Remove the cores and peel. Coat with hot water with added citric acid, peels, cloves and boil until ready. Keep in the broth till serving.

– Put 1 inch (3-4 cm) rice layer in a buttered baking tray or frying pan, brush the surface with the egg and bake until golden brown

– Cut the baked pudding in squares, put the apples (as a whole or in halves) and dress with the apricot sauce