Ingredients:
2 c Rice
6 Chestnuts
3 1/2 c Water
Salt To taste
Instructions:
1.Wash the rice in cold water, drain and keep aside.
2.Peel the chestnuts and cut them into halves.
3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about 15 mins.
4.Keep stirring at regular intervals to keep the rice from sticking at the base.
5.Once the rice and chestnuts become soft remove and serve hot.
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450 grams of white rice
50 grams of "KuroMai"
200 grams of peeled chestnuts
600mls of japanese stock
3 spare teaspoons of salt
Wash the rice and let it stand for an hour. Put all ingredients into your rice cooker, press the button and viola! If you dont have a rice cooker, put all the ingredients into a lidded non stick saucepan, bring to the boil on a high flame, reduce the flame to very low for twenty minutes, then let it stand for five minutes before stirring gently so as not to mash the chestnuts.
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