Roz bil Haleeb: Traditional Middle Eastern Rice Pudding

Rinse the short-grain rice thoroughly under cold water until the water runs clear. Drain well.

In a large heavy-bottomed saucepan, combine the rinsed rice and 500 ml of whole milk. Bring to a gentle boil over medium heat, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the milk.

If using mastic gum, crush the pieces with a pinch of sugar in a mortar and pestle until powdered.

Add the remaining 500 ml of whole milk, granulated sugar, and crushed mastic (if using) to the saucepan. Stir well to combine.

Continue to simmer over low heat, stirring frequently to prevent sticking, for another 20-25 minutes, or until the pudding has thickened to your desired consistency. It should coat the back of a spoon.

Remove the saucepan from the heat and stir in the rose water and orange blossom water.

Pour the rice pudding into individual serving bowls or a large communal dish. Allow to cool slightly at room temperature, then chill in the refrigerator for at least 2 hours before serving.

Garnish with chopped pistachios and shredded coconut, if desired, before serving.