Soak the rice in the 2 cups of water for 30 minutes.
Peel and grate the carrot and parsnip. Heat with oil on medium heat for 5 minutes. Use a mortar and pestle to bruise the cumin seeds. Add the salt, turmeric, and cumin seeds.
Add the rice and water. Bring to a boil on high heat.
When the rice is at a boil, put the lid on the pot and turn the heat to low.
Cook for 13 – 15 minutes. The water should be completely absorbed.
Remove the pot from heat. “Fluff” or stir the rice with a fork. Put the lid back on, and let the rice sit for 5 minutes.