Apricot Sauce (with Fresh or Canned Apricots)

Apricot sauce with fresh apricots:

1. Cut apricots: Halve the fresh apricots and cut each half into 2 or 3 slices.9 oz fresh or canned apricots/ 250 g
2. Simmer apricot sauce: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.⅓ cup granulated sugar/ 75 g + ½ cup water/ 125 ml
3. Thicken apricot sauce: In a small bowl, whisk the cornstarch with 1 or 2 tablespoons of cold water. Whisk this mixture into the sauce and cook for another minute or so or until the sauce thickens slightly.1 teaspoon cornstarch

Canned apricot sauce:

1. Canned apricots don't require cooking; they are already soft.
2. Simmer sauce: Cook the water and less sugar (to taste) for 3 minutes, and then add the sliced apricots. You could completely replace the water and sugar with the syrup from the can, which you will thicken with the cornstarch as well.
3. Serve warm or cooled with the rice.

Rice pudding:

1. Make rice pudding: Place the rice, milk, sugar, and salt in a pot. Cover and bring to a boil, lower the heat, and cook slowly for about 25 minutes or according to the package's instructions. Stir often, making sure that the rice doesn't catch at the bottom of the pan. Let the rice stand, covered, for another 10-15 minutes.1⅛ cup short-grain rice/ 250 g + 4½ cups milk/ 1 liter + ¼ cup granulated sugar/ 50 g + a pinch of salt