Boil 1 glass rice, as indicated, making sure that the grains remain separate. Add 1 spoon butter, ½ glass sugar, and a little cinnamon. Grease a platter with butter and strew with rusk crumbs. Add a layer of rice, then a layer of apples or pears, finely chopped and lightly fried with butter, sugar, and cinnamon, and then another layer of rice. Smooth the surface and top with jam or a fruit purée of some kind. Cover with meringue; that is, whip 4 egg whites, stir in ½ glass sugar, and brown lightly in the oven.