Put the rice, milk, orange and the slices of apple in a saucepan and cook over low heat for 30-40 minutes stirring constantly. After 10 minutes add the sugar, and continue stirring until we have a creamy texture and let it warm.
We reserve a part of the creamy milk to decorate the dish afterwards.
Add Plankton Algan and remove it and let it cool.
Grind the cucumber and add salt, then emulsify with the xanthan and let it cool.
We cut the cucumber grated at julienne style.
In a deep bowl, place the rice with milk and add 3 tablespoons of the beaten cucumber.
Paint all around with the creamy milk and add the julienne of cucumber and chopped cashew.