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Simple and Tasty Chestnut Rice
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Chef :
cookpad.japanSimple and Tasty Chestnut Rice
I cook this simple recipe every autumn.
A reminder for myself.
Cooking instructions
* Step 1
Soak chestnuts in boiling water for over 30 minutes and peel the outer and inner skins. (I used large chestnuts so I sliced them in half.) Soak immediately in water after they're sliced to remove bitterness.
* Step 2
Wash the rice. Add water to the 2 cup mark and set it aside for 20 minutes.
* Step 3
Add ★ salt and mirin into the rice from Step 2. Toss, and top with chestnuts. (Press down on the chestnuts lightly so that they don't protude out of the water).
* Step 4
Switch it on. Cook how you regularly cook rice. When done, take out some of the chestnuts for arranging… Toss… and it's done!
* Step 5
Looks delicious.
* Step 6
[In Step 3] What happens when you push the chestnuts into the rice? Well, I personally feel that this makes the chestnuts more yellow and fluffy when cooked.♪ I have no evidence to support my claim, but just give it a try.
* Step 7
When peeling the outer shell, chop off the bottom and peel from there, using a knife (pull bottom to up). This is the easiest way to peel.
* Step 8
Chestnut Jam [] Try this if you have lots of chestnuts. It's really tasty.
Note: if there is a photo you can click to enlarge it
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