In a large pot, combine the full-fat liquid milk and the washed short-grain rice.

Place the pot over low heat. Stir constantly as the milk begins to heat up.

Once the milk starts to boil, reduce the heat to the lowest possible setting.

Continue to cook the rice in the milk slowly, stirring frequently to ensure the rice doesn't stick to the bottom of the pot.

Cook until the rice is very soft and has released its natural starch, thickening the milk.

When the rice is fully cooked and the mixture has thickened (no cornstarch is needed), pour in the sweetened condensed milk.

Stir well to combine.

Add the ground mastic. Mastic provides a unique, aromatic flavor and a slight elasticity to the pudding.

Add the cream to the pot to increase the richness and creaminess.

Finally, add the rose water and orange blossom water.

Give the mixture one quick boil for a minute to incorporate the floral flavors, then remove from heat.

Ladle the rice pudding into individual serving bowls while it is still hot.

Let the bowls cool to room temperature, then place them in the refrigerator for at least 2–4 hours (or overnight) until the pudding is set and cold.

Once chilled, garnish the top with a generous sprinkle of crushed pistachios and a few dried rose petals.