Honey Matcha Rice Pudding

1 Tbsp. coconut oil

1 cup short-grain rice, such as arborio or loto

~4 cups coconut milk, beverage-style

1/3 - 1/2 cup honey (depending on your matcha and your tastes)

1 Tbsp. matcha powder

1 tsp. vanilla extract

1/4 tsp. sea salt

Optional: Toasted coconut, fresh fruit, and/or berries, for topping and serving

1. In a medium, heavy-bottomed pot, melt the coconut oil over medium heat.
2. Add the rice and stir to coat in oil. Saute the rice for 2-3 minutes, just until fragrant and very lightly toasted.
3. Add 1 cup coconut milk, and stir frequently until mostly absorbed.
4. Continue adding coconut milk ~3/4 cup at a time, stirring frequently and waiting until mostly absorbed between each addition, until rice is cooked through and tender, about 22-25 minutes. Note: You likely will not use the entire carton of coconut milk, but it will be close!
5. With the last addition, add 1/3 cup of the honey, matcha powder, vanilla, and salt. Taste and adjust sweetness to your preference by adding more honey, if desired.
6. Serve rice pudding warm, topped with toasted coconut and/or fruit.