Blanch one cup of rice, then cook in boiling salted water until tender, adding more water as needed. When done the water should be absorbed and the kernels of rice distinct. Line small buttered cups with the rice; fill the centres closely with slices of apple cooked until tender, but not broken, in sugar and water; cover the apple with more rice, rounding the top slightly. Let steam or cook in the oven, standing in a dish of hot water, about fifteen minutes. Turn from the cups on to a serving dish and serve hot with a cold boiled custard, made of a pint of milk, the yolks of four eggs, half a cup of sugar and a few grains of salt. Mock cream, hard sauce, banana sauce, or lemon sauce, may replace the custard.