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1
Put the rice in a large pan with the water.
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2
Bring it to the boil and simmer for 8 minutes, or until the water is absorbed.
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3
Add the milk and simmer on very low heat for 30 to 40 minutes, or until the rice is very soft but there is still quite a bit of liquid left.
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4
Stir occasionally with a wooden spoon so that the rice does not stick to the bottom of the pan.
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5
Put in the sugar and stir until it has dissolved.
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6
Add the rose water, turn off the heat, and sprinkle on the gum mastic, stirring vigorously.
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7
If you are using vanilla essence, put it in at the same time as the sugar.
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8
Beat the egg yolks in a small bowl, then beat in a ladleful of the simmering pudding.
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9
Add this mixture to the pan, stirring constantly for a few moments only, until the liquid thickens a little (it becomes creamy), but do not let it boil or the yolks will curdle.
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10
Pour the pudding into a serving dishuse a heatproof one if you are making the caramel toppinglet it cool, and then refrigerate, covered in plastic wrap.
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11
If you are going to add the caramel topping, the pudding must be chilled before you add the sugar.
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12
Sprinkle the top with the 4 tablespoons sugar and put under a preheated broiler.
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13
The sugar will bubble and gradually turn into dark caramel.
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14
If it is too near the broiler, burnt spots will appear.
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15
If that happens, you can just lift them off when the caramel has cooled and hardened.
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16
Refrigerate before serving.
