1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Chestnut Rice – Kuri Gohan
Jp
Featured Recipe, Feb 16 2014
Chestnut Rice just sounds so delicious, and since the photos with this recipe look fantastic too, why not give this one a try! When you do cook it, don'f forget to upload your cooksnap to say 'thanks!'

The CookMap.com Team

Preparations

  1. Step 1

    Put the rice in a large bowl and soak with water for at least 30 minutes, preferably overnight. Rub the rice together with your hands, giving it a good scrubbing. Pour out the water and rinse the rice a couple of more times until the rice turns clear, then transfer the rice to a mesh sieve and let drain.

    Put the rice in a large bowl and soak with water for at least 30 minutes, preferably overnight. Rub the rice together with your hands, giving it a good scrubbing. Pour out the water and rinse the rice a couple of more times until the rice turns clear, then transfer the rice to a mesh sieve and let drain.

  2. Step 2

    Pour out the water and rinse the rice a couple of more times until the rice turns clear, then transfer the rice to a mesh sieve and let drain.

    Pour out the water and rinse the rice a couple of more times until the rice turns clear, then transfer the rice to a mesh sieve and let drain.

  3. Step 3

    Peel the chestnuts, piercing the top of the nut carefully with a sharp knife, then peeling away the outer shell. The shell is hard, but not too hard, so handle your knife carefully!

    Peel the chestnuts, piercing the top of the nut carefully with a sharp knife, then peeling away the outer shell. The shell is hard, but not too hard, so handle your knife carefully!

  4. Step 4

    Once the outer shell has been removed, you’ll see the inner skin covering the nut below. Peel off the inner skin if you can, or try roasting them in the oven at 400 degrees for 5 to 10 minutes. The inner skin will become really dry and easily flake off!

    Once the outer shell has been removed, you’ll see the inner skin covering the nut below. Peel off the inner skin if you can, or try roasting them in the oven at 400 degrees for 5 to 10 minutes. The inner skin will become really dry and easily flake off!

  5. Step 5

    One the chestnuts have been peeled, chop them up into big chunks. Put the rice, water, salt and sake to a medium pot and mix well, then add the chestnuts on top.

    One the chestnuts have been peeled, chop them up into big chunks. Put the rice, water, salt and sake to a medium pot and mix well, then add the chestnuts on top.

  6. Step 6

    Turn the burner on high, then once the rice starts to boil, turn the burner on low and cover. Let cook for 20 minutes, or until all the water is absorbed. Turn off the burner and let sit for another 10 minutes.

    Turn the burner on high, then once the rice starts to boil, turn the burner on low and cover. Let cook for 20 minutes, or until all the water is absorbed. Turn off the burner and let sit for another 10 minutes.

  7. Step 7

    Fluff the rice with a spoon and fold the chestnuts into the rice. Enjoy the rice hot with sesame seeds sprinkled on top,

  8. Step 8

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

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