# Wash the
apricots, remove their seeds, drain them to get the puree.
# Put the puree into a medium pot, add 1 cup granulated
sugar into the pot and mix it.
# Place the pot over low heat, remove it from the stove when the mixture starts to boil. Rest it at room temperature for 1 hour at least to cool it down.
# Add cold
milk,
rice flour, remaining
sugar and starch into the tepid mixture of
sugar and
apricot puree. Mix it before placing it over heat.
# Place the pot over medium heat. Cook it until it reaches to the consistency of
milk pudding by stirring constantly by a beater.
# Remove the pudding from the stove, add vanilla in it and stir.
# Pour the hot pudding into 4 bowls.
# Rest them at room temperature to make them turn to tepid, then place them into the refrigerator. Serve them the day after.
