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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight).
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3
To prepare the chestnuts, place them in a small saucepan in which they will fit in a single layer.
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4
Add the butter, cilantro, and broth to cover by 1/2 inch.
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5
Bring to a simmer, cover partially, and simmer gently for about 20 minutes, or until the nuts are tender yet firm and still hold their shape.
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6
Do not allow the nuts to boil, or they will disintegrate.
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7
When they are ready, some pieces will be intact and others will have broken apart.
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Set aside.
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9
Dump the rice into a colander and rinse under cold running water.
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10
Shake the colander to expel extra water and then return the rice to the bowl.
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11
Toss with 1/2 teaspoon of the salt.
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12
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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13
If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation.
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14
Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
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15
Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy.
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16
To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming.
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17
Take care when lifting the lid that you dont allow any condensation to drip onto the rice and that you are not burned by the steam.
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18
At the end of each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray.
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19
When the rice is done, turn off the heat and leave the rice in the steamer while you ready the other ingredients.
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20
In a large skillet, melt 2 tablespoons of the butter over medium heat.
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21
Add the onion and garlic and saute for about 2 minutes, or until fragrant and soft.
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22
Add the liver and saute for less than 1 minute, or just until cooked through.
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23
Add the pork, pressing and poking it to break it up into small pieces, and cook and stir for about 2 minutes, or until half done.
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24
Add the mushrooms, pepper, thyme, and remaining 1/2 teaspoon salt and continue to cook, stirring often, for 2 minutes, or until the pork is cooked through.
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25
Remove from the heat.
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26
Position a rack in the middle of the oven and preheat to 400F.
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27
Butter the bottom and sides of a 9-by-13-inch baking dish (or baking dish of similar size) with 1 tablespoon of the butter.
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28
Transfer the pork mixture and any juices to a large bowl and add the rice and Cognac.
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29
Use a rubber spatula or 2 spoons to combine the ingredients well, breaking apart any large clumps of rice.
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30
Discard the cilantro sprigs from the chestnuts and drain the chestnuts, reserving the liquid for a sauce or a soup if desired.
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31
Add the chestnuts to the rice mixture along with the chopped cilantro and mix together gently.
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32
Taste and adjust with more salt, if necessary.
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33
(The dressing may be prepared to this point up to 1 day in advance.
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34
Cover partially to prevent drying and let cool completely, then transfer to an airtight container and refrigerate.
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35
Bring to room temperature before baking.)
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36
Transfer the dressing to the prepared baking dish.
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37
Cut the remaining 1 tablespoon butter into bits and use to dot the top evenly.
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38
Cover the dish with aluminum foil.
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39
Bake the dressing for 35 to 40 minutes, or until heated through and the bottom browns.
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40
Although the top will not brown, some grains at the edge will brown.
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41
Remove from the oven and let cool for 5 to 10 minutes before serving.
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42
Chestnuts are in season in the late fall and early winter.
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43
Select shiny nuts that feel heavy for their size and store them in a cool, dry place.
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44
Be sure to use them while they still feel full and heavy.
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45
Or, freeze them unshelled for up to a year and thaw in the refrigerator before using.
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46
To shell and peel chestnuts, first cut a cross on the flat side of each nut with a sharp paring knife.
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47
To do this, place the nuts on a dish towel so they dont roll away.
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48
Preheat a toaster oven or a regular oven to 400F and place the nuts, cut side up, directly on the rack (use the middle rack of a regular oven) or in a shallow pan.
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49
Bake them for about 5 minutes in a toaster oven or 10 to 15 minutes in a regular oven, or until the chestnuts feel hot and the cut on each shell opens and curls.
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50
Carefully transfer the hot nuts to a dish towel, wrap them up, and squeeze the bundle to crack their shells.
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51
Working with 1 nut at a time and using the paring knife, remove the smooth outer shell and then peel, scrape, and/or cut off the papery inner brown skin.
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52
Use the knife tip to pry out skin bits stuck in the crevices.
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53
It is okay if a nut breaks during peeling.
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54
As you work, keep the unpeeled nuts warm in the dish towel, so the shells remain pliable and easier to remove.
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55
You can shell and peel chestnuts up to 3 days in advance of using and keep them tightly covered in the refrigerator, or you can freeze them for up to 6 months.
