Gwyneth Paltrow first had a version of this at a Japanese monastery during a silent retreat. She thought the retreat was an interesting experience but the savory rice bowl was the best part. She came home and re-created it.
- 1 cup short-grain brown rice
- 6 cups water
- Regular or low-sodium soy sauce, for serving
- Toasted sesame oil, for serving
- Sesame and seaweed rice condiment (available at Asian markets), for serving
- Finely chopped scallions, for serving
- Finely chopped kimchi, for serving
- Finely shredded nori, for serving
Rinse the brown rice, if desired.
Combine the rice with 5 cups of water in a large saucepan over high heat. Bring to a boil, then reduce the heat to low; stir, cover and cook for 1 1/2 hours. Ideally, the rice should have a porridgelike consistency.
Uncover; if you still see a fair amount of liquid in the saucepan, cook for 15 to 30 minutes. Alternatively, if the rice seems dry, add as much of the remaining 1 cup of water as needed; cook for 15 to 30 minutes (on low or medium-low heat) to achieve a porridgelike consistency.
To serve, divide the rice among individual bowls. Top with dashes of the soy sauce and toasted sesame oil, and with sprinkles of the sesame-seaweed condiment, scallions, kimchi and nori.
Adapted from "My Father's Daughter," by Gwyneth Paltrow (Grand Central Publishing, 2011).
Tested by Kris Coronado.
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