Add the rice in a medium-sized, heavy-based pan, then pour in the cream, milk, sugar and vanilla pod.
Bring to boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, giving it occasional stir.
Fill another pan with 300ml water, add dried apricots, cinnamon stick and half lemon. Bring to the boil and simmer for 10 minutes.
When the rice is soft, remove the vanilla pod and stir in the rose water and orange blossom water.
Divide the rice pudding between four bowls. Spoon four apricots into each bowl with some juice from the pan. Scatter over the pistachios and a few rose petals and it’s ready to serve.