Instructions: In a heavy 4 quart saucepan heat the water to boiling. Stir in the rice. Cover and cook over low heat for 20 minutes.

Add the milk to the undrained rice in the saucepan and cook, stirring occasionally to prevent sticking for 20 minutes or until the rice is almost tender.

In a small bowl beat together the cream and the eggs with a wire whisk. Stir in the sugar and salt.

Whisk this into the rice mixture along with the apples, raisins, apricots and the vanilla. Cook, stirring occasionally, until the mixture thickens (Do Not Boil). OR Heat in the oven to 350 degrees F. Spoon the rice mixture into a greased shallow 2 quart baking dish and bake for 30 minutes or until a knife inserted in the center comes out clean.

Serve warm or cold.

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