Chestnut rice, a taste of autumn. While peeling the tough outer and inner skins of chestnuts takes effort, the exceptional flavor is well worth the labor. Here's how to cook fluffy, delicious chestnut rice perfectly in a rice cooker. Elevate your autumn table with this recipe.
Ingredients
Main Ingredients (2 servings)
- Chestnuts (with shells) 300-400g
- Rice 2 go (approx. 300g)
Seasonings
- Salt 1 and 1/3 tsp (1 tsp if using refined salt)
Steps
- Place peeled chestnuts in water immediately.
- To distribute chestnuts evenly, cut chestnuts into about 3 pieces. They can also be left whole.
- Rinse 2 go (approx. 300g) of rice and place in a rice cooker. Add water to the 2 go mark.
- Let the rice soak in the water for 30 minutes to 1 hour, until the rice becomes milky white.
- Add 1 and 1/3 tsp salt to the rice cooker and gently mix the rice. (This is the key!) If using refined salt, reduce to 1 tsp.
- Once the salt has dissolved, spread the chestnuts evenly on top of the rice.
- Close the rice cooker lid and cook using the standard rice cooking setting.
- Gently mix the cooked chestnut rice, lightly crushing the chestnuts or avoiding whole chestnuts, and fluffing the mixture.
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