In a deep saucepan, put the milk over a medium heat until boiling.

Wash the rice well and drain it (never soak the rice).

Add the rice to the milk with the water and keep stirring so that the rice grains do not stick.

Stir until the rice grains are half cooked.

Reduce the heat and stir from time to time and here you will notice that the color of the milk has started to change.

Keep stirring from time to time until the rice grains are completely cooked and the milk has thickened.

Add the sugar and mastic and stir well to dissolve the sugar.

Add rose water and stir once.

Remove the pot from the heat and pour the mixture into serving cups without filling them to the top to put the orange layer later.

Leave the milk rice to cool completely at room temperature.

To prepare the orange layer: In a strainer, strain the orange juice.

In a deep saucepan, put 4 cups of orange juice.

In a bowl, dissolve the cornstarch in the remaining cup of juice.

Pour the dissolved cornstarch over the pot.

Put the pot on the gear, stirring constantly, until the mixture boils and thickens.

Reduce the heat and let it boil for 4 to 5 minutes to make sure the starch is done.

Add the sugar and stir well until it dissolves, then remove the pot from the heat.

Add rose water and stir once.

Pour the orange layer in the cups over the rice with milk.

Leave the desert to cool completely, then serve and enjoy!