Gather all your ingredients. Let the cold cooked rice sit out for 10 minutes to take the chill off. Split the vanilla bean lengthwise and scrape out the seeds with the back of your knife. Dice some strawberries and mash a few others if making a quick jam. Ensure your prepared milk is completely cooled to room temperature.

In a heatproof bowl, combine the white chocolate and heavy cream. Set the bowl over a pot of barely simmering water (ensure the bowl doesn't touch the water). Stir gently until the chocolate is completely melted and the mixture is smooth. Remove from heat.

In a separate bowl, vigorously whisk the sifted matcha powder into the 100g of cooled prepared milk until a smooth, lump-free paste forms. Gradually whisk this matcha paste into the warm white chocolate mixture until fully incorporated and uniformly green.

Pour the mixture through a fine-mesh sieve into a clean container or jug to catch any undissolved bits. Carefully divide the mixture among your serving glasses or jars. Gently tap them on the counter to level. Refrigerate for at least 1 hour, or until the surface is completely set and does not jiggle when moved.

In a medium saucepan, combine the rice, 600g prepared milk, 200g heavy cream, sugar, and the vanilla bean seeds and pod. Cook over medium-low heat, stirring frequently with a silicone spatula.

Once the mixture begins to simmer at the edges, reduce the heat to low. Continue cooking for 15-20 minutes, stirring almost constantly to prevent sticking, until the rice is very soft and the mixture has thickened to a porridge-like consistency. It should coat the back of a spoon.

Remove the pot from heat and discard the vanilla bean pod. For an extra-creamy texture, transfer about half of the rice pudding to a blender and puree until smooth. Stir this puree back into the pot with the remaining chunky rice pudding. Let this mixture cool completely to room temperature, stirring occasionally to prevent a skin from forming.

Once the matcha layer is set and the rice pudding is cool, you can assemble. Spoon or pipe the cooled rice pudding evenly over the set matcha layer. Top generously with diced fresh strawberries and an extra dollop of strawberry jam. Garnish with a half strawberry if you like.

Refrigerate the assembled puddings for at least 1 more hour before serving to allow everything to firm up nicely.