Sbiten with Pakistani Rice Currant

In a medium pot, combine rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until water is absorbed but rice is still firm.

Add milk and sugar to the pot. Bring to a gentle boil over medium heat, stirring frequently. Reduce heat to the lowest setting and simmer uncovered for 35–45 minutes, stirring every 5 minutes, until the rice is very tender and the mixture has thickened to a porridge-like consistency.

While the rice simmers, make the sbiten: In another pot, combine honey and 2 cups water. Bring to a gentle boil, skimming off any foam. Add cinnamon, cloves, peppercorns, cardamom, ginger, mint, and black tea (if using). Simmer for 10 minutes, then remove from heat and let steep for 10 minutes. Strain through a fine strainer.

When the rice pudding is thick and creamy, stir in the currants and cook 2 more minutes.

Ladle the warm rice pudding into bowls. Serve alongside glasses of strained sbiten, optionally garnished with orange zest.