Chestnut Rice

I wanted to recreate my mother's recipe... I've been experimenting every autumn, so I hope it tastes like hers.
-You may doubt adding sugar, but his enhances the sweet flavor of the chestnuts and also improves the taste.
-When peeling chestnuts, remove the outer skin while it's warm and then peel the inner skin. This might make things easier. For 2 rice cooker cups' worth. Recipe by Ami
Chestnut Rice
I wanted to recreate my mother's recipe... I've been experimenting every autumn, so I hope it tastes like hers.
-You may doubt adding sugar, but his enhances the sweet flavor of the chestnuts and also improves the taste.
-When peeling chestnuts, remove the outer skin while it's warm and then peel the inner skin. This might make things easier. For 2 rice cooker cups' worth. Recipe by Ami
Steps
- 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.
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