Rice a la mande with orange sauce

This picture is actually a rice a la mande with burnt figs layered with the rice dessert. However, I have promised my course students to post the recipe for the variant they got on a course last week, where I had made an orange/apricot sauce. It comes right here:

2 dl water
1 liter of whole milk
200 g porridge
1 vanilla bean
70 g sugar
100 g almonds
1 pinch of salt
4 dl whipping cream
3 oranges
10 dried apricots
1 tbsp. sugar

Put water and rice flour in a pan and boil for a few minutes, together with salt and sugar. Add the milk and slowly heat to the boiling point, stirring constantly. Turn down the heat to the second lowest flame. Stir for a few minutes and cover the pan. Split the vanilla bean and scrape out the vanilla beans, and add both parts to the porridge. Let it simmer for an hour. Stir a few times along the way. Boil the almonds in water for a few minutes and let them stand for a while before peeling off the skin and chopping them finely. Bring them to fruition. Let it cool completely. Whip the cream and fold it together with the rice pudding. Squeeze the juice from three oranges and put them in a pan together with the apricots, which have been cut into smaller pieces. Add any a little extra sugar. Let it simmer for 15 minutes until the apricots are tender. Blend with a stick blender. Place rice a la mande and orange sauce in layers in a nice glass. Decorate if necessary with chopped nuts.