1 1/2 cups cooked short grain rice
1 1/2 cups skim milk
1/4 cup sugar
1 tbsp butter
1 egg yolk
1/2 cup chopped apricots
1 tsp vanilla
Combine rice, 1 cup milk, sugar and butter in 2 or 3 qt saucepan. Cook over medium heat until thick and creamy, about 20 minutes stirring occasionally.
Beat egg yolk with remaining milk, stir egg mixture with apricots into rice mixture. Cook 5 to 7 minutes, Add vanilla and stir.