In a medium pot, bring water to a boil.

Rinse rice well in cold water and drain.

Add rice and coconut oil, reduce heat to low, cover, and cook for 20 minutes.

Remove rice from heat and immediately transfer it to the refrigerator to cool. Let rice cool in the refrigerator for 1 hour, or longer. You can portion out the rice before putting it in the fridge so that it cools more quickly. (think chunks shaped like your thumb, like you’d use for nigiri sushi)

When rice is cool, set the oven to warm.

Remove rice from the fridge and put in oven for 5-10 minutes or until warm

Drizzle butter, raw honey, and salt.