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Rice and Apple Pudding

1 breakfast cup of rice 6 good looking apples 2 cloves 1/2 lemon, rind only 2 teaspoons sugar Boil the rice for a quarter of an hour in boiling water; strain through a hair sieve. Put a cloth into a pudding basin, lay the rice all around it like a crust; quarter some apples as for a tart, and lay them in the middle of the rice, add the sugar, lemon rind and cloves over the apples with rice, and tie the cloth fairly tight. Boil the pudding for one hour, or steam it for one and one-half hours, and serve with some sweet sauce poured over.