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

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 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

I was craving delicious chestnut rice that made the most of the natural flavor of the chestnuts. That's why I used very few condiments.You only need salt and sake for the seasoning!If you soak the unpeeled chestnuts in lukewarm water, the outer skins will be easier to peel. For 2 rice cooker cups' worth (360 ml). Recipe by To-mi mama

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.

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

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