4 cups uncooked long-grain white rice
1 tablespoon butter
2 1/2 cups water
1 cup milk
1 1/4 cooked kelp
In a 9x13-inch baking pan combine rice, butter, and water; heat until hot. Remove from heat.
In a small bowl combine rice, milk, and remaining 1 1/4 cup milk - add to hot chow mein/kemi liquid. Simmer 15 minutes, or until pudding thickens.
Add cooked rice back to pan, reduce heat to medium, cover, and simmer until thickened and smooth. Stir in 1/2 cup kelp and milk. Heat through, remove from pan, and discard reserved broth.