Classic Chestnut Rice

1. 1

   Blanch the chestnuts in boiling water to make it easier to peel off the outer shell.

2. 2

   Peel the outer and inner shell thoroughly.

3. 3

   Rinse the rice at least 30 minutes before cooking and drain in a colander.

4. 4

   Put the rice, salt, sake and soy sauce in a rice cooker.

5. 5

   Add water up to to the appropriate line and mix.

6. 6

   Top with the chestnuts and kombu.

7. 7

   Start cooking after the kombu softens.

8. 8

   When done, remove the kombu and mix together.

9. 9

   Dish it up.

10. 10

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11. 11

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12. 12

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13. 13

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* Per serving · 4 servings · Values may vary.

No additional tips available.