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Oranges and Rice

This may be prepared and served in two different ways: as a breakfast dish or a dessert. If for the former, cook plain boiled rice, using half milk and half water, and adding one-half cup of sugar. Serve with thin-sliced oranges. As a compote, for dessert, pare the orange to the fruitpulp, then halve (across) and cut out the core of each. Have ready a syrup of sugar and water with a little lemon juice added, and in this cook the oranges until tender and clear, but not until they come to pieces. Place them around a mound of plain boiled rice and pour the syrup over the fruit and rice. Serve with cream, whipped or plain, or a sweet custard sauce.