Rice Dessert Fabuleux

Cook the rice in salted boiling water according to package directions until tender, then drain well and set aside to cool slightly.

In a heavy saucepan, combine the milk, whipping cream, sugar, and a pinch of salt over medium heat, stirring until the sugar dissolves and the mixture is just hot but not boiling.

In a large bowl, whisk the eggs until smooth, then slowly ladle the hot cream mixture into the eggs while whisking constantly to temper them without scrambling.

Stir the cooked rice, vanilla extract, and brandy into the custard mixture until evenly combined.

Butter a mold generously, pour in the rice custard mixture, and place it in a larger baking pan filled with about one inch of hot water to create a water bath.

Bake in a preheated 325°F (165°C) oven until the custard is set and a knife inserted in the center comes out clean, approximately 50 to 60 minutes.

Remove the mold from the water bath and allow the dessert to cool completely, then refrigerate for at least 2 hours until fully chilled and firm.

Unmold the dessert onto a serving plate, warm the apricot preserves and spoon over the top as a glaze, then garnish with whipped cream before serving.