– Sort out and rinse the rice. Dissolve the salt and half of sugar in water, bring to boil, pour the rice and boil for 15-20minutes over low heat. Pour the hot milk and continue boiling until the water is absorbed by the rice. Even the surface, cover and steam over low heat or in the oven until ready. The rice should be boiled soft and the porridge thicken. Put the butter in the porridge.
– Peel the apples and pears, remove the seeds, slice and sprinkle wit the sugar
— Put half of the rice porridge in a buttered and crumbed baking tray in an even layer, then put the cut fruits and cover with the porridge again. Make a pattern on the surface, brush with the egg and sour cream and bake at 430oF (220oC) until golden brown
– Cut the baked pudding in square or rhomb portions and dress with the apricot sauce
