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Rice with Apples

Pare, quarter, and core three or four mediumsized, tart apples. Cook them carefully in a syrup made of one cup of sugar and one cup of boiling water and one slice of lemon, being careful to keep the apples whole. While they are cooking put from one to two cups of cold cooked rice in a double boiler. Add one tablespoonful of sugar and one tablespoonful sweet cream to each cup of rice, stirring them in lightly with a fork. Cover and let heat thoroughly. Pile the rice in the center or a glass dish and place the apples as a border around it. Pour the remaining syrup over all and garnish with a few candied cherries. This can be served cold if desired.