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.
Makes
4 Servings
Ingredients
2 cups (*180ml cup) Japanese Short Grain Rice
8 to 12 Uncooked Chestnuts *2 to 3 per serving OR more
1 tablespoon Sake
1/2 to 1 teaspoon Salt
Method
- 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.
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