Put the sugar in a pan and as soon as the temperature starts to rise, reduce the temperature by half. Wait for the sugar to melt for 15 to 20 minutes on low heat, being careful not to burn it.

Once the sugar has melted and got a nice caramel color, add the margarine and mix

Once the margarine is absorbed, remove from the heat and while stirring, add the salt and vegetable milk.

Allow it to reach to room temperature

Pass it through a strainer and put it in the fridge to thicken

Take a glass with a little hot water (from the recipe), place the saffron and let it dissolve

Fill half a cup of water (From the recipe), add the corn flour and stir.

Rinse the rice well and let it drain

Put the rest of the water with the rice in a saucepan and boil for 15 minutes

Add the sugar and cook for another 10 minutes

Add the mastic (vanila paste) and stir to dissolve

Add the saffron and cook for another 10 minutes

At the end add the corn flour gradually whilst stirring

Place the cream in bowls individually or in a pyrex

Once it reaches room temperature, place in the refrigerator for at least 2 hours

Pour over the caramel and serve.