Spiced Apple Dessert with Almond-Rice Custard

1. 1 Almondspack 150 g ≈ $4.00 15 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 25 g
3. 3 Sugar 15 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≈ $4.70 per kg 10 g
8. 8 Vanilla sugar 5 g

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

Method

1. Soak the almonds¹ in boiling water for 30 minutes, then peel and finely chop in a blender.

2. Soak the chopped apricots in boiling water for 20 minutes, drain, and finely dice.

3. Rinse the rice, then cook in 250 ml of water over low heat for 20–25 minutes until soft and thickened.

4. Add the almonds¹, 10 g sugar, and vanilla sugar to the rice, then blend until smooth and cool.

5. Peel and cube the apples⁶, toss with lemon⁷ juice, and sauté with the remaining sugar and cinnamon for 7–8 minutes until tender.

6. Mix the apples⁶ with the apricots.

7. Layer the apple⁶ mixture and custard in a glass, then chill for 15 minutes.