Brew tea in water and let steep for 10 min. Strain.

Melt butter in heavy saucepan over medium-high heat. Add rice to pan and cook, stirring frequently, until rice is fragrant (about 3 min.). Add 1 c. of tea and cook, stirring often, until liquid is almost completely absorbed. Add another 1 c. of tea and repeat process. Add final c. of tea and repeat process.

Rice mixture should look creamy. If it does not, add a little more liquid. Tea or milk would work fine. Remove saucepan from heat. Stir in heavy cream and brown sugar or honey. You can use a little more or less sugar, depending on your taste. Serve pudding warm with a little more cream on top sprinkled with a dash of ground cardamom or nutmeg. Yummy!