Rinse rice thoroughly. In a medium pot, toast the rice on medium heat until aromatic and slightly caramelized. Cover rice with 1 1⁄2 cups filtered water and bring to a boil on high heat. Cover and allow to sit for 20 minutes.
Fluff rice, return to medium heat. Cook until the bottom layer of rice begins to stick to the pot and becomes deeply caramelized.
Remove from heat. Scoop out top layers of rice from pot, leaving about 1⁄2 inch of caramelized rice at the bottom. Add the filtered water and bring to a simmer.
Add mushrooms to the liquid, stirring to break up the rice at the bottom. Simmer on low heat for 15 minutes. Remove from heat and steep for an additional 10 minutes. Strain tea into desired cup and add honey as desired.