From the previous day, we beat the kakoule, the mastic tears, the machete and the sage in the mortar.

At a very low temperature, heat the milk with the mixture from the mortar (we can have them in a tulle, so that they can be easily removed), to help bring out its aromas. Put them in the fridge and leave them overnight

The next day, remove the herbs and spices

Beat the remaining mastic in the mortar very well until it dissolves (preferably with a spoonful of sugar)

Mix very well with the rest of the sugar.

In a saucepan, boiling over medium heat, put the rice, coconut milk, milk, sugar and cinnamon stick, which we cook for 10 minutes

Once it cooks, lower the heat and simmer for 15-20 minutes, stirring constantly so that the milk does not burn at the bottom of the pot.

Add water, as needed, in portions and mix

Once the rice milk starts to coagulate, add the salt flower and stir

We want our dessert to be moist, so that the bun absorbs moisture if we use it

Remove from the heat and divide it into bowls

Serve with a little coconut and cinnamon