ANIMALS
For the cooked rice purée
300 g rice
800 g water
2 red prawns, each of 20 g
6.5 g MALTO
0.6 g salt
1,000 g olive oil 0.4º        
Wash the rice lightly and leave it covered with water for 30 min. Drain and place the clean rice in a saucepan and cover with the 800 g of water. Cook on a medium heat for 30 min.
Purée the cooked rice in a blender until obtaining a smooth texture. Pour into a piping bag.
On the plate, set out 10 purée stars with 8 points and an overall diameter of 3 cm. Leave the plate with the stars in a cool dry place for 24 h.
Purée the prawns in the blender and extend the result between two Silplat trays.

METEORO
For the powdered coconut MALTO base
40 g MALTO
25 g soluble coconut powder
15 g confectioners’ sugar
Mix the three ingredients in a bowl and reserve the mixture in a hermetically sealed recipient in a cool dry place.
Serve this light coconut sugar on a dessert, in this case the “meteoro”

BITTER ALMOND OIL MIGAS (CRUMBS)
For the bitter almond oil mixture base
12 g virgin almond oil
10 g green almond oil of prune  
40 g MALTO
Mix the two oils and reserve.
Add the oil mixture slowly to the MALTO, mixing constantly with a hand blender until individual crumbs begin to appear.
Set aside at room temperature.
Heat the crumbs in a frying pan until they begin to take on a round shape and light crunchy coating. Serve in the required dish. 

ARGAN OIL AND RAFF TOMATO MIGAS (CRUMBS) WITH ELDER AND GREEN ALMOND AIR
For the argan oil crumbs
50 g MALTO
120 g argan oil
salt        
In a bowl, gradually mix the oil into the MALTO, constantly stirring with a hand blender. Add salt to taste. The mixture should be slightly stiff, forming a set of unequal balls of some 0.3 cm in diameter.
Set aside at room temperature.
Serve the crumbs around the chosen dish, in this case a tomato salad.