Roz Bel Laban Brûlée: Middle Eastern Rice Pudding

Rinse the rice thoroughly under cold water until the water runs clear.

In a medium saucepan, combine the rice, milk, and heavy cream.

Crush the mastic gum pieces using a mortar and pestle or place them in a plastic bag and crush them with a rolling pin. Add the crushed mastic to the saucepan.

Add sugar and ground cardamom to the saucepan.

Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.

Reduce the heat to low and continue to simmer, stirring occasionally, for about 45-60 minutes, or until the rice is cooked through and the pudding has thickened to your desired consistency.

Stir in the orange blossom water and rose water.

Pour the rice pudding into individual serving dishes or a larger serving bowl.

Let the pudding cool slightly, then cover and refrigerate for at least 2 hours to chill completely.

Before serving, sprinkle a thin, even layer of granulated sugar over the top of each serving.

Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it is golden brown and bubbly. Be careful not to burn the sugar.

Serve immediately and enjoy the contrast of the creamy pudding with the crisp, caramelized topping.