Rice And Chestnut

1. 1

   Put chestnuts and water ( not listed) in deep pan and cook for 20-30min.

2. 2

   Peel hard skin and soft skin inside it. You can easily peel these if skins are wet enough.

3. 3

   Rinse rice, add 2cup water and leave for 30 min to penetrate water into rice.

4. 4

   Add salt, sake, konbu to rice and water in the deep pan. Top with peeled chestnut. Cover tightly with lid.

5. 5

   Cook 10-12min over medium-low heat until water is boiled away Do not stir, not remove lid exept when checking water.

6. 6

   Remove from heat, and leave15min to steam rice enough.

7. 7

   Serve and season with sesami and salt.

No additional tips available.