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1
Rinse the rice, then add water up to the specified level in the rice cooker.
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2
Rinse the chestnuts and add into a pot of hot water.
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3
Simmer for roughly 2 minutes.
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4
(This softens any hard skin.)
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5
Additional step: Set aside the pot (in Step 2) until lukewarm.
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6
Then use the handle of your knife to peel the hard skin.
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7
If you're worried about handling a knife, go ahead and use a peeler to remove the inner skins.
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8
This makes it much easier?
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9
Otherwise, peel the chestnuts with a knife.
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10
It might take lots of effort.
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11
If you feel like giving up, just make sure to peel 2 - that's for a single serving.
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12
Soak the peeled chestnuts in water.
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13
Remove scum or remaining skin.
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14
If you have any unpeeled chestnuts left, simmer again for 30 minutes.
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15
At this step, the chestnuts are still raw.
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16
They need to be hard, otherwise their starchiness will combine with the stickiness of the rice and everything will clump together.
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17
Add the rice to the rice cooker, along with the specified level of water and listed condiments, and give it a stir.
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18
Also add the peeled chestnuts and switch it on.
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19
Here's the result.
