This rice is cooked in an earthenware pot (donabe), so it comes out plump and moist, and it's made with peeled chestnuts, so it's easy. The crispy browned rice at the bottom are delicious, too. You could make it the same way in a rice cooker.
Rinse the rice. Add 2 rice cooker cups' worth of rice, chestnuts, 360 ml water, konbu seaweed, and all the flavoring ingredients (1 teaspoon salt, 1 tablespoon mirin, 1 tablespoon sake, 1 tablespoon soy sauce) to the earthenware pot.
Cover the pot and set it aside for 30 minutes.
Cook over high heat with the lid. It is boiling when steam starts to come out of the hole in the lid.
Turn the heat down immediately to low and cook for 12 minutes. Finally, cook for 20 seconds (to crisp up the bottom), then turn the heat off. Leave the lid on, and let the rice rest and steam in residual heat for 10 minutes, and it's done.
Story Behind this Recipe
Rice cooked in an earthenware pot is delicious, so I added chestnuts.
Notes: This recipe uses peeled chestnuts. If you are using unpeeled chestnut, put in a pan with enough water to cover. Bring to a boil, then simmer for 5 minutes over medium heat. Cool the chestnuts down in cold water, and when they have cooled down enough, peel off the hard outer shell and the inner skin.
Make sure to push in the chestnuts into the rice before cooking. By letting the rice and chestnuts absorb the water for 30 minutes before cooking, the flavors permeate and the rice becomes plump and delicious. Take care not to remove the pot lid from beginning to end.