In a pot over moderate heat, boil the rice with water and salt. Once boiled, pour in the cream, the fresh milk, the vanilla, the ATTIKI honey, making sure to keep some of the milk in order to stir the corn flour. Pour in SKINOS mastiha spirit and stir continuously for about 15 minutes on moderate heat. In a bowl mix the leftover milk with the corn flour. Add the corn flour and stir until the rice pudding becomes tighter. Serve in glasses with cinnamon and spearmint leaves.