Chestnut Rice
Prep time:
Cook time:
Total time:
Serves: 4
- 1½ cup rice (2 Japanese rice cups)
- 15 to 20 chestnuts
- *Seasoning*
- 2 tablespoons sake
- 2 tablespoons mirin (Japanese cooking wine)
- 1 teaspoon salt
- Soak chestnuts in water at least for 2 hours and keep them in the refrigerator.
- Boil chestnuts for 3 minutes.
- Peel skin of chestnuts.
- Rinse rice and water becomes clear.
- Pour rice into a colander to drain water.
- Put rice in a rice cooker and add seasoning.
- Add water.
- Place chestnuts on top of rice and cook rice and chestnuts in a rice cooker.
- When rice and chestnuts are cooks, leave them in a rice cooker for 10 minutes. Open rice cooker and stir rice.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/chestnut-rice/
3.5.3208