Boil milk with sugar and salt, sprinkle in long-grain rice and let it swell for 30 to 35 min.
Cream butter with vanilla sugar, sugar, egg yolks, lemon zest and juice. Fold in the cooled long grain rice and pour the mixture into a greased baking dish.
Cut apricots in half, remove seeds, place on top of long-grain rice with the bulge facing down and drizzle with brandy.
Whip egg whites until stiff. Add honey, vanilla sugar, sugar and cinnamon and spread on apricots. Sprinkle with almond kernels and put in the cold oven.
E: Bottom. T: 175 O C / 35 to 40 min.
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