Bring milk to the boil, sprinkle with rice and allow to swell at low heat for about 35 minutes, stirring frequently. Pour rice into a bowl, stir in sugar and cover with cling film so that no skin forms. Allow to cool. Drain apricots in a sieve, cut into slices. Put a strawberry aside for decoration. Wash the rest, clean and cut in half.
Whip the cream until stiff, pour 2 tablespoons of cream into a piping bag with star-shaped spout. Fold the rest of the cream and lemon peel into the rice. Layer the fruits alternately with the rice in glasses. Sprinkle dessert with pistachios and decorate each with a cream tuff. Slice the strawberry aside and place on top. Decorate with lemon balm leaf as desired
Waiting time approx. 1 hour