I make this every year when chestnuts are in season. It's a standard in our house.It's easier to peel warm chestnuts that's already boiled or cooked. If you don't have a dashi stock bag, you can just use dashi powder or dashi soup you have. Recipe by handmadecafe

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

A seasonal dish to enjoy.The fragrance improves if you add a little soy sauce! For 6 servings. Recipe by Moakun

I collected a lot of chestnuts when I went chestnut gathering. I remembered the chestnut rice that my mother used to make for me.Mind you don't mix it too much once it's done, because the chestnuts will fall apart. Just give a quick mix! Recipe by Yumina

The chestnuts were a bargain find.The first thing I thought of was chestnut rice.This rice is flavored lightly in order to enjoy the delicious natural taste of the chestnuts. Recipe by Mikoobachan

Savory and slightly sweet.

My mother taught me this recipe.Don't worry about draining the rice in a colander if you don't have time.Feel free to add more soy sauce to taste. This rice is also amazing with just salt and sake. Recipe by Yuuyuu0221

I love chestnut rice but I prefer it lightly salted.It depends on the size of the chestnuts, you could cut the chestnuts into half or thirds at Step 2. (If they are big, they might not cook thorough.) Recipe by Kinakoazukimiruku

I discovered the best way to cook Japanese rice using the rice available in Spain.

This is my family's standard chestnut rice.If you only add a small amount of mochi rice, it will be fine with the amount of water used for normal rice. However, if you would like it softer, let it soak for longer, or add water up to just before the 3 cup line in your cooker. For 3-4 servings. Recipe by uronn

I made my own version of my mother's recipe. We always make this in our house in autumn.If you use mochi rice, use less water. The chestnuts were quite large, so I cut them in half. For 4 servings. Recipe by Atokaraatokara

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. Recipe by Sayayasaya