Rinse the rice in cold water until the water is quite clear. Put the rice in a pot. Add 5 dl water, cover with a lid and soak for 30 minutes. Cook uncovered on a medium to high heat for 7 to 8 minutes. Stir well and replace the lid. Turn the heat to very low and simmer for a further
10 minutes until the rice is fully cooked. Remove from the heat. Fluff the rice with a spoon to release any excess steam. Cover to keep the rice warm. Place the sprouts in a pot with one litre of water and 4 tsp salt. Cover and cook for 20 minutes. Transfer two thirds of the sprouts to a bowl and leave the rest in the cooking water. This is the “soup”. Add half a tsp salt, 1 tsp crushed garlic and 2 tsp sesame oil to the sprouts in the bowl and mix in well. Coarsely grate the carrot and mix with a large pinch of salt. Let stand for 5 to 10 minutes until the carrot is sweating. Cut the zucchini into matchsticks and mix with half a tsp salt. Set aside to sweat. Slice and lightly salt the mushrooms.