Kurigohan (Japanese Chestnut Rice)

Ingredients (serves 4-6):

To Prepare in Advance:

250g (about 10-12) raw chestnuts in their shell

To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 3 for "WHITE RICE"
2 tsp. mirin (Japanese sweet rice wine)
1 tsp. salt

Ingredients (serves 2-3):

To Prepare in Advance:

125g (about 5-6) raw chestnuts in their shell

To Cook in the Rice Cooker

1.5 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 1.5 for "WHITE RICE"
1 tsp. mirin (Japanese sweet sake)
1/2 tsp. salt

1

Soak the chestnuts in hot water for 30 minutes. Use a knife to make a cut around the chestnut, starting from the bottom, then peel the hard shell and skin.

2

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice until water clears, drain and place in the inner cooking pan. Add the mirin and salt, then add water to the corresponding water level for “WHITE RICE.”

3

Add the peeled chestnuts from step 1, and mix well. Cook the rice using the “MIXED” setting.

4

When rice completes cooking, open the lid and fluff the rice to loosen and serve.