Parch husked rice. Add all purpose flour, baking soda, vanilla essence, buttermilk, cinnamon powder, butter. In a bowl add chop apple, brown sugar, icing sugar, flour and parched husked rice and mix well. In batter's bowl add parched husked rice and icing sugar. Pour batter in mould. Add crumble. Put batter in mould and crumble. Bake at 170 C for 15 to 18 minutes. Serve with husked rice and rosemary leaves.