|Vegetable oil||1 Teaspoon|
|Round grain rice||4 Ounce|
|Milk||1 1⁄2 Pint|
|Vanilla essence||1 Teaspoon|
|Egg yolks||6 , lightly beaten|
|Apricots||2 Pound, peeled and halved|
|Water||8 Fluid Ounce|
|Flaked almonds||1 Ounce|
Preheat the oven to cool 300°F (Gas Mark 2, 150°C).
Lightly grease an 8 inch souffle dish with the oil.
In a flameproof casserole, bring the rice, milk, 4 ounces [1/2 cup] of sugar, the butter, salt and vanilla essence to the boil over moderate heat, stirring constantly.
Cover the casserole and transfer it to the oven.
Bake for 1 hour, or until all the liquid has been absorbed.
Remove the casserole from the oven.
Stir in the egg yolks and place the casserole over low heat.
Cook, stirring constantly, for 3 minutes.
Remove the casserole from the heat and set it aside to cool.
Slice half a pound of the apricots.
When the rice is cool, spoon one third of it into the souffle dish.
Place half the apricot slices on top.
Continue making layers, ending with the rice.
Cover the dish and place it in the refrigerator to chill for 2 hours or until the rice is firm.
Meanwhile, in a saucepan, dissolve the remaining sugar in the water over moderate heat, stirring constantly.
Add the remaining apricot halves.
Reduce the heat to low and simmer for 10 minutes or until the apricots are tender but firm.
Remove the pan from the heat.
With a slotted spoon, remove 12 apricot halves from the pan and set them aside.
Puree the remaining halves with the syrup in a blender and return the puree to the saucepan.
Return the pan to high heat.
Boil for 3 minutes.
Remove from the heat.
Stir in the kirsch and almonds.
Set the sauce aside to cool.
Then chill it in the refrigerator.
Unmould the pudding on to a serving dish.
Arrange the reserved apricot halves on the top and around the sides.
Spoon over the sauce and serve immediately.