Rice Pudding: Put the rice and water in a saucepan and boil for about 8 minutes until all the water has been absorbed. Add the milk and simmer over a low heat for about 30 minutes stirring from time to time so that the rice doesn't stick to the bottom of the saucepan or burn.
Once the rice is very soft (the milk should be not completely soaked up) stir in the sugar stirring until it has dissolved. If the rice is too dry add some more milk.
Add the orange flower water and simmer for 1 more minute. Stir the rice again and pour it into a the serving dish (the rice should still be quite liquidy, the remaining liquid will be soaked up while cooling). Cover with plastic wrap and store in the fridge.
Apricot Compote: Add the apricots, water, sugar and lemon juice to a heavy based saucepan. Cover and cook on a low heat for 10 minutes until the apricots fall apart.
Leave the apricots to cool completely in the refrigerator and spread over the rice pudding.