Place rice into a pot and dry-roast over a low heat until fragrant, but not coloured. Pour over the water or stock and bring to the boil. Reduce heat to a simmer, cover and slow-cook the rice, stirring regularly for 1 hour or until rice is soft. The end mix should look creamy. Spoon into generous serving bowls and garnish with shredded ginger, tamari, coriander, sesame oil, shichimi togarashi and turmeric if using.