In a non-sticky or stainless steel pot, put the milk and rice with ½ cup water and a dash of salt. Put on medium heat and stir until the mixture thickens.

While continuously stirring, add sugar and the dissolved cornstarch.

After 5 min, turn the heat off; add the rose water, orange blossom water and mastic gum.

Pour in serving cups and leave them to cool. Put the rice pudding in the refrigerator for a minimum of 2 hr before serving.

You can serve plain or with jam next to it.