If you are using Akkawi cheese, you need to desalt it. Cut the cheese into squares, cover with water and soak it for 8 hours, changing the water every 1 hour to reduce its saltiness. If you are using mozzarella cheese skip the soaking step and shred the cheese.

With a mortar and pestle crush the mastic with a small pinch of sugar.

In a bowl, combine together the rice flour, sugar and crushed mastic.

Transfer water to a heavy based stainless steel pot and bring to a boil.

Add the rice flour and sugar mixture and whisk well over high heat; once the mixture starts to boil, reduce heat to low and whisk until the mixture thickens a bit.

Hold the pan handle with the left hand, a whisk in the right hand. and whisk for further 10 minutes allowing the rice to cook, make sure stir well to avoid scortching. keep it constantly in movement on the bottom of the pan so that as much as possible of its volume is exposed to the heat. Gradually add the diluted cornstarch and now use a wooden spoon or spatula keep on stirring and folding for further 12 to 14 minutes until you receive a thick translucent pudding.

Add the orange blossom water, give a quick stir and remove from heat. Set aside for 3 minutes then add the cheese and stir well to homogenize the cheese with the pudding. Timing is crucial when it comes to melting cheese in “Halawet Al Ri”. Wait three minutes after cooking the pudding before adding the cheese. If you add the cheese too early, it may become grainy or separate. If you wait to much the pudding will cool and the cheese will not melt so, remove from heat, wait exactly three minutes , then gradually add in the grated cheese ; stir gently until it melts completely. Spread it to a large shallow bowl or to individual plates. Serve it cold.