In a basin or a large bowl, mix rice powder into a paste with a little
milk taken from 1 pint (568 ml
Heat remaining milk to almost boiling point and pour onto the rice paste,
Return the mix to the saucepan and add orange leaves and bring to boil
over gentle heat while stirring continuously.
Once the mixture starts bubbling, reduce the heat and continue stirring for
another 5-10 minutes more.
Add sugar and keep stirring until it dissolves completely.
If the mixture becomes too thick dilute with a little milk or water
Just before turning the heat off add powdered mastic, orange blossoms (or
bitter-orange leaves) and stir well
Remove the leaves (if used instead of blossoms) and pour the creamy
mixture into small bowls (or a one large shallow dish approximately 1-1 and ½”
Decorate the pudding top with pistachios and almonds if desired.