Tuesday, May 27, 2008

Chestnut Rice

From Japanese Cooking - Contemporary & Traditional by Miyoko Nishimoto Schinner

Chestnuts and brown rice with mirin rice wine make an interesting Japanese dish. It is a very simple, yet delicious dish and a nice change from plain white rice.

Prep Time: 20 minutes

Cook Time: 2 hours


  • 12 ounces chestnuts
  • 3 cups white or brown rice
  • 3-1/2 cups water for white rice or 5 cups water for brown rice
  • 1 teaspoon sea salt
  • 2 Tablespoons mirin


Spread the chestnuts on a cookie sheet, and roast in a 350-degrees F. oven for about 40 minutes. With a sharp knife, remove the chestnut shells, peeling off the brown skins if necessary. (They are very bitter.)

Wash the rice and add the water, sea salt, and mirin in a pot or rice cooker. Add the shelled chestnuts, cover, and cook 15 minutes for white rice or 45 to 50 minutes for brown rice. Let set for 10 to 15 minutes.

With a shamoji (flat, wide wooden rice spatula) or wooden spoon, mix and fluff up the rice, and serve immediately.

Yield: 6 servings

Recipe Source: Japanese Cooking - Contemporary & Traditional by Miyoko Nishimoto Schinner (Book Publishing)
Reprinted with permission.


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