Apricot Peach Dipping sauce

1. First make the dipping sauce. Remove the pits from the apricots and chop the flesh into small chunks.
2. Melt the butter in a small saucepan and add the chopped fruit. Cook down on low heat until some of the juices release from the fruits.
3. Add the peach preserves and melt down until it thins out and becomes a sauce consistency. You may need to add some water if it is too thick. Place in the fridge until you are ready to use. If the sauce gets too thick just add a little water and heat it up in a pot or the microwave for a few seconds until it is warm and thins out.

Rice Pudding

1. In a medium pot, bring the water and rice to a boil. Stir, cover, and simmer for about 15 minutes or until the water has been absorbed. Add the milk and bring to a boil. Simmer gently, uncovered, for about 30 minutes, stirring frequently until the rice is tender. Set aside.
2. In a bowl, combine the sugar, cinnamon, nutmeg and cornstarch. Add the egg and vanilla and combine with a whisk. Gradually pour this mixture into the rice pudding and cook for about 2 minutes over medium heat, stirring constantly, or until the rice thickens and becomes very sticky like risotto.
3. Spread the rice in a baking pan or loaf pan and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled. This is a great thing to make the day before! You want the texture to be very thick and gelatinous so you can form balls easily.
4. Next, preheat the canola oil in the deep fryer on high temperature. Set a wire rack and paper towels aside.
5. Place the flour, eggs, and graham cracker crumbs in three separate bowls. Set aside.
6. With your hands, shape each ball of the rice pudding. You want them to be a little bigger than ping-pong balls, but you can make them as big or as small as you like! A small 1 1/2 inch ice cream/cookie scoop works well too! When doing them by hand flour your hands to prevent the rice from sticking to you. You can also stuff them with any sweet treat you would like if you wanted!
7. Dredge the balls in flour and shake to remove any excess. Dip them in eggs and drain. Coat with the graham cracker crumbs.
8. Fry the pudding balls, a few at a time until they are nicely browned and have a nice crunchy outside, about 2 to 3 minutes. Drain on the baking sheet and paper towels and continue with the remaining balls.
9. Dust the rice balls with powdered sugar and serve slightly warm with the apricot peach dipping sauce!