Classic Chestnut Rice

Classic Chestnut Rice

Chestnut rice is certainly a classic autumn dish. It's also great in bentos.

Ingredients: 4-5 servings

White rice
3 rice cooker cups
1 teaspoon
Soy sauce
1 teaspoon
2 tablespoons
enough to reach the appropriate line
10 cm


1. Blanch the chestnuts in boiling water to make it easier to peel off the outer shell. Peel the outer and inner shell thoroughly. Rinse the rice at least 30 minutes before cooking and drain in a colander.
2. Put the rice, salt, sake and soy sauce in a rice cooker. Add water up to to the appropriate line and mix.
3. Top with the chestnuts and kombu. Start cooking after the kombu softens.
4. When done, remove the kombu and mix together. Dish it up.
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Story Behind this Recipe

My mother taught me this recipe.