Cottage Cheese and Apricot Rice Soufflé

Rinse the rice thoroughly, then place it in a pot. Add the milk and 200 ml of water, then season with a pinch of salt. Cook over low heat, stirring frequently, until tender (approx. 15-20 minutes). Once done, set aside to cool.

Preheat the oven to 180°C (top and bottom heat).

For the filling, mix the cottage cheese with one egg, honey, and raisins. Wash the apricots, cut them in half, and pit them.