1Rinse the rice. Rinse the rice thoroughly under running water.

2Add the rinsed rice to a small (20 cm / 8-inch, preferably cast iron) cooking pot.

3Add water and salt, then bring to a boil. Stir once, reduce heat to very low (induction #2), cover with a lid, and let simmer for 15 minutes, or until the rice is soft and fully cooked. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff with a fork or spatula. Set aside.

4While the rice is cooking, clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Slice them evenly. Heat a dry frying pan over medium heat for 30 seconds. Add the sliced mushrooms in a single layer.

5Cook undisturbed for 3-4 minutes until they release their natural moisture. Drizzle with soy sauce (use half the soy sauce if using fewer mushrooms) and sprinkle with garlic powder, onion powder, cayenne or paprika and thyme (if using).

6Stir well to coat the mushrooms. Continue cooking for 2-3 minutes, stirring occasionally. Add cornstarch.

7Mix well and stir-fry for another minute. Pour in the milk.

8Stir to combine, and cook for 2 more minutes, or until the sauce thickens.

9Divide the rice onto plates.

10Top with creamy mushrooms.

11Sprinkle with spring onions and ground black pepper to taste.