1- Put the rice in a large salad bowl with 500ml water.
2- Using the microwave function, cook for 7 minutes at 900W or 8 minutes at 850W depending on your oven.
3- Drain the water.
4- Put the rice back in the salad bowl and add the milk, 50 g of sugar and the sachet of vanilla sugar.
5- Cover with perforated film and, using the microwave function, cook for 10 minutes at 600 W or 10 minutes at 600 W depending on your oven.
6- Leave to stand for 10 minutes and mix in the 2 egg yolks.
7- Pour the rice pudding into the serving bowl.
8- Strain the apricots and arrange them on the rice, topped with the quince jelly.
9- Serve cold.