Recipe: Tasty Chestnut Rice

Chestnut Rice. Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Every fall I am thankful for all the new crops that the farmers cultivate and harvest.

Place the washed rice in a rice cooker. Drain the chestnuts and sprinkle over the uncooked rice in the rice cooker. Do not mix at this point. You can cook Chestnut Rice using 6 ingredients and 2 steps. Here is how you cook that.

Ingredients of Chestnut Rice

1. It's 400 ml of rice (I use Japanese rice).
2. It's 650 ml of low sodium chicken broth (or 650 water + 1 bouillon cube).
3. You need 1 pinch of salt.
4. Prepare 1 tbsp of sugar.
5. You need 1 tbsp of oil (I use sunflower).
6. You need 200 gr of peeled roasted chestnuts.

Rinse once ready to use. (See Ann''s Tip) Combine the rice, water, sake, mirin, soy sauce, salt, and kombu in a rice cooker pot or heavy stockpot. Top with the chopped kale and chestnuts. Cook in a rice cooker or if cooking on the stovetop, bring the rice and water to a boil. Kurigohan (Japanese Chestnut Rice) Here we introduce a common recipe that symbolizes autumn in Japan.

Chestnut Rice instructions

1. Wash rice until the water runs clear. Combine all ingredients and pour inside a rice cooker..
2. Press cook. Yes, as simple as that. Fluff the rice a bit before serving..

Kuri, or Japanese chestnut, can be boiled and eaten out of the shell or cooked with rice as in this recipe. The kuri adds a hint of sweet taste to the rice, and its bright yellow color makes a beautiful presentation that reminds us of fall. Bring to a simmer, cover tightly, reduce the heat to low, and steam until the rice is. Wash the rice well, until the water runs clear. Leave to drain for one hour in strainer.