Chestnut Rice
Servings 4
Ingredients
- 1 ¾ cups short-grain white rice washed and drained
- ½ cup mochi-gome glutinous rice, washed and drained
- 10 oz. 300g peeled fresh chestnuts*, whole, halved, or quartered
- ½ teaspoon salt
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons sake
- 2 ¾ cups water
- 3- inch square of dried konbu kelp, wiped with a damp cloth and lightly slashed to release its flavour
Instructions
- Put the washed rice in an electric rice cooker or large saucepan. Blend the salt, soy sauce, sake, and water until the salt dissolves. Pour over the rice and stir lightly. Top with the kelp and cook. For the last 15 minutes of cooking, remove the kelp and place the chestnuts on top of the rice. When the rice is done, let it rest for 15 minutes, then gently mix in the chestnuts. Serve hot.
Notes
*Soak the chestnuts overnight in cold water (or soak in boiling water for 5 to 10 minutes) to make them easier to peel. Cut off the rounded end with a sharp paring knife, then remove the hard outer shell and the thin inner skin. Wash the peeled chestnuts lightly in cold water to get rid of their starch. To prevent discoloration, keep the chestnuts in a bowl of cold water until it is time to add them to the rice, then drain them and proceed with the recipe.