Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          half-and-half
   1      cup           cooked rice
     1/3  cup           sugar
     1/2  teaspoon      salt
   1      tablespoon    {1 envelope} unflavored gelatin
     1/4  cup           water
   2      tablespoons   rum or
   1      teaspoon      rum extract
   1      cup           dairy sour cream
                        ***APPLE TOPPING***
     1/2  cup           light brown sugar -- up to 3/4
   2      tablespoons   cornstarch
     1/4  teaspoon      salt
     1/2  teaspoon      cinnamon
     1/2  cup           water
  20      ounces        canned pie-sliced apples
   1      tablespoon    butter or margarine
   2      tablespoons   rum or
   1      teaspoon      rum extract

Preparation:

1. Combine half-and-half, rice, sugar and salt; bring to a boil. 2. Reduce heat and simmer 20 minutes, stirring occasionally. 3. Soften gelatin in water; add to rice mixture, stirring until gelatin dissolves. 4. Cool until thickened but not set. 5. Fold in rum and sour cream; spoon into individual molds and chill until firm. 6. Unmold and spoon hot Apple Topping over pudding. Apple Topping Makes 2 1/3 cups 1. Blend sugar, cornstarch, salt, cinnamon and water; add apples and bring to a boil. 2. Reduce heat and simmer 15 to 20 minutes, or until apples are tender, stirring occasionally. 3. Remove from heat; add butter and rum. Spoon over pudding.