Apples 70, rice 15, 45 milk, butter 5, sugar 10, vanilla 0.01, 4 eggs, citric acid 0.2, zest 2, cloves 0.01; For the sauce: 10 dried apricots, sugar 15.
Prepared apples peel, put in boiling water and cook until tender. For flavoring added to water, citric acid, lemon zest and cloves.
Rice rinse thoroughly in warm water, immerse for 5 minutes in boiling water and drain in a sieve. Put the rice in the pot and cook until tender in milk, mixed with butter, sugar and vanilla.
In prepared rice porridge to put over the raisins and eggs, stir well, cover the pot with a lid and put on 15-20 minutes in the oven.
To make an apricot sauce dried apricots to sort, rinse well in warm water, put in bowl, pour hot water and boil. Ready apricots through a sieve. In obtained puree, add sugar and boil for a few minutes until the puree thickens.
Before serving the rice to spread out in a circular or round shape and then place them on small plates. On top of the rice put the hot apples and pour a thick apricot sauce.