Instructions

Rinse the rice and add it to a pot of salted boiling water. Use enough water so the level is about 3 cm above the rice. Add cloves and simmer for 10 minutes, stirring occasionally. Then drain the excess water. Remove the cloves and pour milk over the rice, preferably hot, and cook.

Simmer the rice until completely soft, stirring constantly. Add 2 packets of vanilla sugar, granulated sugar, pieces of butter, grated lemon zest, and mix well. Cover and let the rice finish cooking and cool under the lid.

Separate the egg yolks from the whites and mix them into the cooled rice. Beat the egg whites until stiff peaks form and also fold them into the rice.

Grease a baking dish with butter and spread half of the rice on the bottom. Arrange halves of apricots on top of the rice, one next to the other. Cover the apricots with the remaining rice. Place pieces of butter on top and bake in the oven. Bake for about 40-50 minutes at 150°C, until a golden layer forms on top and the pudding gains a firm consistency.

The finished pudding can be served on a plate drizzled with fruit juice or compote juice.