Savory Rice Bowl 4.000

Ellen Silverman/Grand Central Publishing

Apr 27, 2011

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.

Servings: 4
  • 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.

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Recipe Source

Adapted from "My Father's Daughter," by Gwyneth Paltrow (Grand Central Publishing, 2011).

Tested by Kris Coronado.

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