Apple-Cinnamon Dessert with Almond-Rice Custard

1. 1 Almondspack 150 g ≈ $4.00 10 g
2. 2 Sugar 25 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 25 g
4. 4 Cinnamon 1 g
5. 5 Dried apricotspack 200 g ≈ $3.80 30 g
6. 6 Apples≈ $3.50 per kg 100 g
7. 7 Lemon≈ $4.65 per kg 17 g
8. 8 Vanilla sugar 6 g
9. 9 Wheat flour 20 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak almonds¹ in water for 4 hours, then scald with boiling water and peel

2. Blend almonds¹ into a fine paste

3. Add water and sugar, blending until smooth

4. Pour boiling water over dried⁵ apricots, let soak for 30 minutes

5. Blend soaked apricots with their soaking water until smooth

6. Grind rice into a fine powder using a coffee grinder

7. Combine almond¹ milk, water, and ground rice, bring to a boil, then simmer until thickened; stir in cinnamon and apricot puree, let cool