It is now well into the autumn in Melbourne. Most Melburnians say that the autumn is the best season. I can’t agree more. Let’s enjoy the autumn food. Today I cooked rice with chestnuts. It is quite time-consuming to prepare chestnuts but only 8 or 12 chestnuts can be prepared quite easily. And you know this is one of the very seasonal dishes we can enjoy only in the autumn.
Japanese Short Grain Rice 2 cups *180ml cup
Raw Chestnuts 8 to 12 *2 to 3 per serving
Sake 1 tablespoon
Salt 1/2 teaspoon
Shell and skin the Chestnuts. Pre-cook them in boiling water for 3 minutes make it easier to skin. Keep the skinned Chestnuts in water while you are working. DO NOT completely cook the chestnut as they need to be cooked with Rice.
Wash Rice and place it in the rice cooker. Add water up to the 2-cups-marking.
Add Sake & Salt and mix lightly, then place the Chestnuts. Press ‘COOK’ button to start cooking.
When the rice is cooked, loosen and mix gently.