Rinse the short grain rice under cold water until the water runs almost clear. Cook it in boiling water for 10-15 minutes, or until tender, then drain and set aside.

In a small bowl, combine the cornstarch with a splash of milk. Whisk until smooth, ensuring no lumps remain.

In a saucepan, combine the cooked rice, cornstarch slurry, remaining milk, heavy cream, sugar, and mastic powder. Stir gently and bring to a soft boil over medium heat, continuously mixing until the pudding thickens.

Remove the saucepan from heat and stir in the orange blossom or rose water. Allow the pudding to cool slightly before serving.

Spoon the warm pudding into bowls and garnish with crushed pistachios, rose petals, a sprinkle of cinnamon, or a drizzle of honey. Enjoy!