Chestnut Rice

Chestnut Rice

I'm sure this makes the most of the subtle sweetness of the chestnuts.

Ingredients: 2 rice cooker cups' worth

White rice
2 rice cooker cups (360 ml)
Fresh chestnuts
300 to 400 g
1 1/2 teaspoons
2 teaspoons
Soy sauce
1 teaspoon
1 teaspoon
Dashi stock granules (bonito based)
1/2 teaspoon


1. Rinse the rice, then add water up to the specified level in the rice cooker.
2. Rinse the chestnuts and add into a pot of hot water. Simmer for roughly 2 minutes. (This softens any hard skin.)
3. Additional step: Set aside the pot (in Step 2) until lukewarm. Then use the handle of your knife to peel the hard skin.
4. If you're worried about handling a knife, go ahead and use a peeler to remove the inner skins. This makes it much easier?
5. Otherwise, peel the chestnuts with a knife. It might take lots of effort. If you feel like giving up, just make sure to peel 2 - that's for a single serving.
6. Soak the peeled chestnuts in water. Remove scum or remaining skin. If you have any unpeeled chestnuts left, simmer again for 30 minutes.
7. At this step, the chestnuts are still raw. They need to be hard, otherwise their starchiness will combine with the stickiness of the rice and everything will clump together.
8. Add the rice to the rice cooker, along with the specified level of water and listed condiments, and give it a stir. Also add the peeled chestnuts and switch it on.
9. Here's the result.

Story Behind this Recipe

I wanted to recreate my mother's recipe... I've been experimenting every autumn, so I hope it tastes like hers.