Put salt in the Trevalli whole milk and cook the rice in it, until the rice has absorbed all the milk. Remove from the heat and put in a bowl. Flavour with the vanilla seeds, stir and add the
Decoration: melt and caramelize the sugar. Add the shredded nuts, stir and then place them on the cooking paper. Once chilled, crumble the caramelized nuts. Dust the cupcakes with powdered sugar and decorate with a squirt of Hoplà Aerosol Cream. Top with caramelised nuts crumble.
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