Put the rice in to a saucepan, add the milk and bring slowly to the boil. Lower the heat and simmer gently for 40 minutes. Stirring occasionally.
Stir in the sugar, vanilla essence and chopped apricots, then turn the mixture in to a bowl and leave to cool.
Fold in the yogurt and chill until needed. Spoon into serving glasses and decorate with raisins and chopped apricots.