Simple But Delicious Chestnut Rice

I cook this simple recipe every autumn.A reminder for myself.-Make sure to use natural salt.Take care to peel inner skin of chestnuts as carefully as possible. Soak in water for 30 minutes to remove bitterness, and change the water a few times.I peeled my chestnuts before cooking (when I had the time) and froze them raw for this use. They were soaked in water to defrost. Recipe by rie-tin

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

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

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 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

I wanted to make easy chestnut rice after I received tons of chestnuts from my co-worker Ms. S...Just watch out for the water level! Maybe that's the only hint. If you'd like, add some black pepper while it's cooking! For 2 servings. Recipe by Silvy1978

This is actually my standard recipe to make mixed vegetable rice, but the same steps are involved in preparing chestnut rice.How to peel chestnuts: If you don't have special chestnut-peeling scissors, soak them to soften the hard skin before peeling. Put raw chestnuts into boiling water and simmer for 2-3 minutes. Turn the heat off, and let the water cool down to about body temperature. Then, use a knife to peel the nuts. Take care to soak the peeled nuts in water to avoid discoloring. Recipe by FarmersK

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

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

You can feel Japanese autumn when you eat this. Originally, chestnut rice is made of only chestnut and rice, but I like it better with vegetables.

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

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

Savory and slightly sweet.

I make chestnut rice every year. It's easy but gets rave reviews, so I wrote down the recipe.The key is the addition of the 'hidden flavor', shiro-dashi! It's light in color but flavors the rice subtly, and enhances the sweetness of the chestnuts rather than competing with it.Peeling the chestnuts depends on their state. Old chestnuts are, unsurprisingly, hard to peel. But if you treat them as described here, they are much easier to peel. For 4 to 5 servings. Recipe by yukarin55

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

Every year during chestnut season, I always cook the chestnut rice. I normally mix it with Japanese sweet rice and also regular Japanese rice.

I usually make this with real dashi stock but I made it with instant dashi granules instead to make it easier. It tastes better if you add half of the ginger in Step 6 instead of adding it all in the beginning.Step 2: Please don't cook the oysters for too long.Step 2: I use pre-washed rice. (If using normal rice, please wash it first)Step 6: You can also replace the green onion with chopped mitsuba. Recipe by Yuuyuu0221

A classic autumn dish using chestnuts! The flavor is easily set with 'Kappo Shiro Dashi'. Enjoy the taste of the season.The origin of this recipeChestnut rice with a gentle sweetness is something you want to eat at least once in autumn. The elegant aroma and umami of 'Kappo Shiro Dashi' enhance the taste of autumn. Enjoy this seasonal flavor easily made with a rice cooker.

Until now, I've always made rice with corn using white rice. But I got some hints from Soratenmama's "Thankful for the Fall Bounty! Sweet Potato and Mixed Grain Rice"and I decided to add mixed grains to my corn rice recipe.At my house, we all sprinkle sesame salt on top, so I use less salt, just a pinch, when cooking the rice. (A pinch of salt seems to bring out the sweetness of the corn). If you want a stronger flavor, you can add 1 teaspoon of salt.The corn cob has a lot of sweetness and flavor, so I cook it with the rice. Recipe by m@n@

My mother taught me this recipe. Recipe by Yuuyuu0221

I wanted to be able to have chestnut rice whenever I felt like it, so I peeled the chestnuts and stocked them in the freezer.I made delicious rice with last year's frozen chestnuts. If using the speed-cook setting on your rice cooker, I recommend defrosting them a bit first. Recipe by Manmaruotsukisama

This is a great breakfast dish! I love it so much. It has a great taste to it and is sure to fill you up! I hope you enjoy this wonderful dish!

I love burdock root, so I've been making this dish for a long time.If you don't feel like making the dashi stock, you can use 1 teaspoon of dashi stock granules and add it directly to the pot with the water. It will still be delicious. Recipe by Yuuyuu0221

I tried to make this recipe because my husband requested a Chinese style rice bowl.Bring the meat and vegetables to room temperature to make the dish crunchy and less watery.It might be bit salty when you taste it, but it will be fine on top of rice.(The picture above is a version with frozen mixed seafood. Just defrost it and sprinkle with a little sake.) Recipe by Puriman

I had leftover boiled octopus, so I used it to make this rice dish.If you soak the octopus in sake, it'll soften. Pour the octopus sake and the cooker.If you top the rice bowl with chopped leeks, mitsuba (Japanese parsley), or shiso leaves, it'll look and taste great (the picture is garnished with daikon radish sprouts). Recipe by Kumahachi

We received a lot of chestnuts as a gift, and this is the first thing I wanted to make with them!Cooking okowa rice takes a bit of effort, but if you just do it in a rice cooker, it's easy.Chestnut rice is something you want to eat at least once every fall.I made okowa because I had mochi (sweet) rice on hand, but you can make chestnut rice with regular Japanese-stylel rice as well.Since it's cooked in a rice cooker, you can make this easily at any time! Recipe by Nori mama 1109

#heirloomThis is a quick side dish my family loves. I threw stuff into a pan and this rice dish was created. It has so few ingredients but is so delicious and it compliments fish so well.

This royal rice pudding tastes just like the famous Malaki brand. Since there's a Malaki store near my house, I've become addicted to their rice pudding. I tried many recipes to replicate the taste until I settled on this one. It perfectly captures the flavor and sweetness. Everyone who tries it is amazed.

I made this dish when I grew tired of always eating the rice in only 3 ways and I stumbled upon the milanese rice, but I lacked most of the ingredients (and most of them were not loved in my family) so I removed those and created this alternative.After 5 months of not seeing my siblings due me being away, that was the first thing they asked me to do.