Soak the rice in water for 8 to 12 hours.
Drain, place water, kombu seaweed and rice in a pan and bring to a boil over medium heat.
Season with a pinch of salt. Put heat on low and let cook for about 2 hours or until water is completely absorbed. Sprinkle with Gomasio and enjoy.

1 cup whole grain rice
8 cup water
Pinch of unrefined sea salt
1 cm of kombu
Gomasio to sprinkle