# Clean the
rice and rest in salt water for half an hour.
# Put the oil into the pot, make it hot, add finely sliced
peppers, when they soften a little add the
carrot.
# When the
carrot softens also, add the washed and drained
rice, and roast them together for 5 more minutes.
# Add the finely sliced
mushrooms and salt finally, stir a few times. Add the water.
# Cook over high heat for 10 minutes at first, when it reaches to the boiling point turn the heat to low and cook for 10 more minutes, total cooking time is 20 minutes.
# Remove the pot from the stove, cover with a paper towel and rest it for about 20 -25 minutes. Place in a bowl and reverse it for shaping while serving.
