For the dressing:
Put the drained rice with salt to taste and 2 cups of cold water in a pot. Wait until it comes to a boil over high heat, cover, lower the heat to minimum, and simmer for 16-18 minutes.
In the blender, blend the cup of physalis until obtaining a juice, strain and transfer to a pot, add palm syrup, and cook over medium heat, stirring every now and then until it comes to a boil, and keep boiling for 3 minutes. Allow to cool and then add the rest of the ingredients for the dressing until obtaining a smooth liquid.
Chop the asparagus into about 2-inch pieces and put in a pan with olive oil, sauté until brown.
To serve, arrange a layer of arugula, rice, physalis and asparagus, scatter sliced almonds, and add the physalis dressing.
ICE CREAM WITH DRIED RASPBERRIES, PINEAPPLES AND BLUEBERRIES SERVED WITH CANDIED ALMONDS AND STRAWBERRIES