Blanch the short grain rice in boiling salt water.

Sieve and shock in cold water.

Slowly boil milk with the rice and add butter, granulated sugar, and the juice and zest of the lemon and orange.

Simmer the rice until it is soft.

Mix in the rum and apricot marmalade.

Butter a casserole dish and fill with the rice.

For the egg whites, begin beating them, add the granulated sugar and vanilla sugar, and beat to stiff peaks.

Loosely spread the egg whites over the rice and sprinkle almonds on top.

Brown for 3–4 minutes in an oven on maximum upper heat.

Dust with confectioner’s sugar and serve.