Mastic, the resin from the lentisk tree, a native of the Greek island of Chios, gives this homely pudding an intriguing and, to me, very delicious flavor. (Lebanese pronounce it miskeh, and some restaurants wrongly call it “musk.”) It is bought in small translucent grains or crystals. You have to pound or grind them to a powder with a pinch of sugar.

　　

Ingredients

serves 6

　　1 cup short-grain or round rice

　　1 1/4 cups water

　　5 cups whole milk

　　3/4 cup sugar, or to taste

　　1 tablespoon orange-blossom or rose water

　　1/4 teaspoon powdered mastic

　　

Step 1

Boil the rice in the water for 8 minutes. Add the milk and simmer over very low heat for 30–45 minutes, stirring occasionally to make sure that the bottom does not stick and burn.

　　

Step 2

When the rice is very soft and the milk is not entirely absorbed, add the sugar and stir until dissolved. Add orange-blossom or rose water and the mastic, and stir vigorously. Cook for 1/2 minute longer, and pour into a serving bowl. The pudding should be creamy. If it is dry, add a little milk.

　　

Step 3

Serve hot or cold.

　　

Variations

Step 4

Garnish, if you like, with chopped nuts, or top with fruit preserves or fruits poached in syrup.

　　

Step 5

Pour the pudding into a baking dish and bake at 350°F for 30 minutes, until a brown crust forms.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf