Fragrant Chestnut Rice in an Earthenware Pot

1. 1

   Rinse the rice.

2. 2

   Add 2 rice cooker cups' worth of rice, chestnuts, 360 ml water, konbu seaweed, and all the flavoring ingredients (1 teaspoon salt, 1 tablespoon mirin, 1 tablespoon sake, 1 tablespoon soy sauce) to the earthenware pot.

3. 3

   Cover the pot and set it aside for 30 minutes.

4. 4

   Cook over high heat with the lid.

5. 5

   It is boiling when steam starts to come out of the hole in the lid.

6. 6

   Turn the heat down immediately to low and cook for 12 minutes.

7. 7

   Finally, cook for 20 seconds (to crisp up the bottom), then turn the heat off.

8. 8

   Leave the lid on, and let the rice rest and steam in residual heat for 10 minutes, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.