Apples stuffed with rice

So that the finished dessert pleases with a delicate taste, and not with bitterness from dirty rice, I wash the grits in several waters.
Then, draining the last water, I pour a new portion and put the saucepan on the stove. Only here it is not absolutely necessary to achieve the consistency of porridge. Therefore, we pour water not like porridge, but so as to get rice grain by grain, i.e. then drain the liquid. I don't salt rice even a little.
While the cereal is cooking, prepare the apples. It is advisable to take large green ones, such that they do not disintegrate when baking, but keep their shape. I cut off the lid first. Then she took out the core, but did not reach the bottom. An ordinary syringe helped me to cope with the task. I cut off a part of it with a knife from the side where the needle is, and then scrolled it exactly in the middle to remove the seeds, etc .
I had to take the pulp out of the middle with a spoon. But I did it so that the walls of the apples did not become thinner than 0.5 cm.
I crushed this pulp, added ground almonds, vanilla and lightly sprinkled with sugar. If you want, you can put honey, cinnamon here, and also add raisins and whatever you like to the filling.
If the rice is ready, drain the water, let the cereal cool.
Then I combined the apple pulp with rice, mixed it. Having filled the billet to half, I put one dried apricot in each prepared apple and covered it with stuffing.
Having rammed everything thoroughly, I made a recess in the middle and put a piece of butter. Then she covered each apple with a lid and sent it in the form in the oven, heated to 180-200 degrees. If anything, apples can be wrapped in foil.
Bake the apples until tender. The exact time is difficult to say because everyone has different gadgets. You can judge readiness by the softness of the walls. Before serving, decorate the dessert with something.