Dessert
Sbiten with Indonesian Rice Currant
About this dish
Sbiten is an old Slavic honey-spice brew, traditionally warmed with herbs and berries against the winter chill. In this playful crossroad, a pot of short-grain rice swells in the spiced honey broth and currants add a bright, tart snap.
It is not a drink—it is a porridge kissed by the samovar and the tropics, earthy, sweet, and quietly comforting.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid700 ml
Imperial measurement: 3 cups
Short-grain rice
grain180 g
Imperial measurement: 1 cup
Honey
other120 ml
Imperial measurement: 1/2 cup
Black or red currants
fruit150 g
Imperial measurement: 1 cup
Cinnamon sticks
spice2
Imperial measurement: 2 sticks
Fresh ginger, thinly sliced
spice15 g
Imperial measurement: 1 small knob
Cloves
spice4 whole
Star anise
spice1 whole
Salt
seasoninga small pinch
Mint leaves (optional)
herba few leaves
Method
Simmer the Spice Broth
PT5MIn a medium saucepan, bring the water, cinnamon sticks, ginger slices, cloves, and star anise to a boil. Lower the heat and simmer for 5 minutes to draw out the flavors.
Cook the Rice
PT15MAdd the rice and a pinch of salt to the spiced broth. Return to a gentle simmer, cover, and cook for 15 minutes, until the rice is almost tender and has absorbed most of the liquid.
Stir in Honey and Currants
PT0MRemove the saucepan from the heat. Fish out the cinnamon sticks, ginger slices, cloves, and star anise (if used). Stir in the honey and currants until the honey dissolves, leaving the rice a warm, glistening pinkish-amber.
Rest and Thicken
PT5MCover the pan and let the porridge rest for five minutes. The rice will finish absorbing moisture
Serve Warm
PT0MLadle into bowls, scatter a few whole currants on top if you wish, and float a mint leaf or two on top for a fresh note. Serve warm, not simmering hot, while the berries are still a little round.
Equipment
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Nutrition facts
Tips
- Plan the honey — choose a floral honey, like linden or acacia, that melts into the spiced liquid without screaming and lets the rye notes breathe.
- If you catch the rice turning too thick, quilt it with a splash of boiling water or extra honey and turn it off — it will loosen immediately, but don't dawdle or it will mumble.
- Wild, sharp currants are gorgeous, but they need respect: shake them in at the end so they hold their bounce, folding them only twice.
- This rice trusts its own sturdiness — don't bother washing the grains three times, one swell is enough.
Serving suggestions
- Serve as a warm winter breakfast with a dollop of thick yogurt, or offer it as a twilight dessert with black tea poured around it in the Russian way, like a flooded meadow.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.