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Stewed Apples with Rice

Pare and core some large Russet apples and place in a saucepan with sufficient water to cover them, simmering gently on the side of the fire until they are quite tender. Clean and blanch some rice, put in a saucepan with a little milk, sugar and salt to taste, set on the fire, and as the milk is absorbed, pour in a little more. Continue in this way until the rice is quite cooked and firm, and all the milk is absorbed. Turn out onto a dish, put the apples on it, fill the spaces between them with some rice, and place in the oven until light brown.