To prepare the rice pudding, first, wash and soak the rice for at least 1 hour. Then, drain and set aside. In a large pot, add water, rice, and salt, and bring it to a boil over high heat. Once it reaches a boil, reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Once the liquid has evaporated, add milk and continue to stir on low heat to prevent sticking. When most of the liquid has evaporated, add sugar and orange blossom or vanilla essence. Spoon the mixture into individual cups, filling them 2/3 of the way, and allow them to cool.
To make the Qamaradeen sauce, cut the Apricot leather into small squares. In a medium-sized pot, add the cut apricot leather, sugar and boiling water, and let it soak for 30 minutes. Use a blender to blend the ingredients until they have a smooth consistency. Dissolve the cornstarch in 2 tbsp of water in a small cup, then pour the mixture into the pot. On medium heat, bring the mixture to a boil and reduce the heat to simmer until the mixture thickens, stirring continuously to prevent sticking. Turn off the heat and stir in the orange blossom. Spoon the Qamaradeen sauce over the rice pudding and let it cool.