Step 1: Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a medium-sized saucepan. Add 2 cups of water and a pinch of salt, and bring the mixture to a boil over high heat. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes or until the rice is cooked.
Step 2: Melt the butter in a large pot over medium heat. Add the sugar and cook it for 5 minutes or until the sugar dissolves completely.
Step 3: Gradually pour the milk into the butter and sugar mixture, stirring constantly to avoid lumps from forming. Cook the mixture for 10-12 minutes or until it thickens slightly.
Step 4: In a small bowl, mix the cornstarch with some water to form a slurry. Add the cornstarch mixture to the milk and butter mixture and stir well. Cook the mixture for 2-3 minutes or until it thickens.
Step 5: Remove the rice from the saucepan and transfer it to a large mixing bowl. Pour the milk and butter mixture over the rice and mix it well. Add the chopped golden apricots and vanilla extract, and stir gently.
Step 6: Cover the bowl with a clean kitchen towel and let the rice pudding sit for 30 minutes or until it cools down slightly. This will allow the flavors to meld together.
Step 7: Once the rice pudding has cooled, transfer it to individual serving dishes or a large serving dish. Serve it chilled or at room temperature. Enjoy your delicious golden apricot rice pudding!