Compote of Rice and Apples
Place six apples in a stew-pan with one pint of water, one lemon, ten ounces of sugar, and a few drops of cochineal, and stew till tender without breaking. Soak three ounces of rice in water for one hour, drain off the water, and boil the rice in a pint of milk till very soft. Sweeten with one ounce of sugar. Dish the rice in the centre of a glass dish. Build the apples round; have the syrup reduced, and pour over the apples.