Chestnut Rice

Name: Chestnut Rice
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 8-12 Raw Chestnuts *2 to 3 per serving OR more; 1 tablespoon Sake (Rice Wine); 1/2-1 teaspoon Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

It is now well into the autumn in Melbourne. Most Melburnians say that the autumn is the best season. I can’t agree more. Let’s enjoy the autumn food. Today I cooked rice with chestnuts. It is quite time-consuming to prepare chestnuts but only 8 or 12 chestnuts can be prepared quite easily. And you know this is one of the very seasonal dishes we can enjoy only in the autumn.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml cup) Japanese Short Grain Rice
8-12Raw Chestnuts *2 to 3 per serving OR more
1 tablespoonSake (Rice Wine)
1/2-1 teaspoonSalt

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Steps

1

Shell and skin the Chestnuts. Pre-cook them in boiling water for 2 to 3 minutes make it easier to skin. Keep the skinned Chestnuts in water while you are working. DO NOT completely cook the chestnut as they need to be cooked with Rice.
2

Wash Rice and place it in the rice cooker. Add water up to the 2-cups-marking.
3

Add Sake & Salt and mix lightly, then place the Chestnuts. Press ‘COOK’ button to start cooking.
4

When the rice is cooked, mix gently.