Sbiten with Thai Rice Currant

In a medium saucepan, combine the water and Thai rice berry rice. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes until the rice is very soft and the water turns deep purple.

Stir in the honey, red currants, cinnamon stick, whole cloves, black peppercorns, and ginger (sliced into thin rounds). Bring to a gentle simmer and cook, uncovered, for 5 minutes, stirring occasionally to dissolve the honey.

Remove from heat. Strain the mixture through a fine-mesh strainer into a heatproof pitcher or directly into serving glasses, pressing gently on the solids with the back of a spoon to extract all liquid. Discard solids or reserve for another use (e.g., eat the currant-rice mash as a compote).

Stir in lime juice if using. Serve hot in mugs or heatproof glasses. Garnish with a few fresh currants and a cinnamon stick if desired.