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Compote of Fruit with Rice

Prepare one-third of the boiled rice recipe. Prepare a fruit dressing of the following ingredients: 1/4 cup pineapple juice 3/4 cup boiling water 1/2 cup sugar 1/2 tablespoon cornstarch Braid the cornstarch in a little cold water. Stir into the boiling water, and cook slowly an hour or more in a double boiler. Add the sugar, and the pineapple juice, and reheat. Add one-half cup of diced pineapple, eight to ten California cherries--canned or fresh--cut in small pieces, one-quarter cup diced bananas and two tablespoons lemon juice.

Malaga grapes may be used in place of the cherries if desired. Serve a spoon of steamed rice in a stemmed compote dish, and on top of it place a generous spoon of the fruit compote.