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Compote of Rice and Apples

(Northern France.) Boil 1/2 pint rice with 1 quart of water 20 minutes, drain it, add 2 ounces sugar, 2 ounces butter, and rind of a lemon. Stir, cool, and strain it, pressing out all the water. Arrange in layers on a dish with 5 large apples, pared, sliced, and cooked in syrup, between. Put a layer of rice on top, dust with sugar, and bake 1 hour. Arrange with a custard poured over, flavored with wine, called "sabayon." It can be served cold or hot.