Ingredients
- 2 cups short or medium brown rice
- 4 cups spring water
- 1 tsp turmeric powder
- 1″ piece of kombu or a pinch of sea salt
- A heavy pot with a tight fitting lid
Preparation
Put the kombu on the bottom of the pot, add rice on top. Pour the spring water along the walls of the pot, trying not to disturb the rice. Add the turmeric powder to the pot. Bring to a boil with a high flame. Lower the flame, add a flame deflector under the pot. Cover the pot with the lid. Cook for 45 to 50 minutes. Remove from heat. Let sit for 10 minutes and serve.