Method

• 1.
  To make the rice pudding, combine rice and 100ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low, cover and cook for 8 minutes or until the water is absorbed.
• 2.
  Remove from the heat, straining any excess liquid from rice. Return rice to pan with mastic, sugar and milk. Place over medium heat and bring to a simmer.
• 3.
  Combine rice flour with 1/2 cup (125ml) hot milk mixture in a small bowl (this will ensure there are no lumps), then return to pan.
• 4.
  Add a pinch of salt, reduce heat to medium-low and cook, stirring constantly, for 10 minutes or until thickened. Remove pan from heat and set aside to cool for 5 minutes.
• 5.
  Divide the rice pudding among four 1-cup (250ml) glasses, cool to room temperature, then chill for 30 minutes.
• 6.
  Meanwhile, for the topping, place saffron in a bowl and cover with 1/4 cup (60ml) warm water. Stir in geranium oil and set aside to infuse for 20 minutes
• 7.
  Discard saffron threads and set liquid aside. Cover the currants in warm water, stand for 10 minutes, then strain and set aside.
• 8.
  Combine rice and 1/2 cup (125ml) water in a saucepan over medium heat. Bring to the boil, then reduce heat to medium-low and simmer for 8 minutes.
• 9.
  Add another 1 1/2 cups (375ml) water and half the sugar. Return to a simmer and cook for 3 minutes, stirring until sugar dissolves
• 10.
  Strain 1 cup (250ml) of rice cooking liquid, discarding remaining rice, and combine with the rice flour in a bowl, whisking until combined and smooth. Return rice flour mixture to the pan and add remaining 1/4 cup (55g) caster sugar.
• 11.
  Cook over medium heat for 5 minutes, then add saffron-infused liquid and simmer for a further 5 minutes or until starting to thicken.
• 12.
  Add currants and pine nuts, remove from heat and leave to cool.
• 13.
  Cover the chilled rice puddings with saffron topping, then chill for a further 1 hour. Decorate with chickpeas and pomegranate seeds, if using, to serve.