Chestnut Rice. Chestnut rice or Kuri Gohan is a traditional Japanese fall rice recipe. This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Every fall I am thankful for all the new crops that the farmers cultivate and harvest.
Top with the chopped kale and chestnuts. Cook in a rice cooker or if cooking on the stovetop, bring the rice and water to a boil. Combine the cracker crumbs and butter; sprinkle over the top. You can have Chestnut Rice using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Chestnut Rice
- You need 400 ml of rice (I use Japanese rice).
- It’s 650 ml of low sodium chicken broth (or 650 water + 1 bouillon cube).
- You need 1 pinch of salt.
- You need 1 tbsp of sugar.
- You need 1 tbsp of oil (I use sunflower).
- Prepare 200 gr of peeled roasted chestnuts.
Kurigohan (Japanese Chestnut Rice) Here we introduce a common recipe that symbolizes autumn in Japan. Kuri, or Japanese chestnut, can be boiled and eaten out of the shell or cooked with rice as in this recipe. The kuri adds a hint of sweet taste to the rice, and its bright yellow color makes a beautiful presentation that reminds us of fall. Put the rice, water, mirin, soy sauce, and salt into your pot or rice cooker, add the chestnuts, and then place a piece of kombu on top of everything.
Chestnut Rice instructions
- Wash rice until the water runs clear. Combine all ingredients and pour inside a rice cooker..
- Press cook. Yes, as simple as that. Fluff the rice a bit before serving..
Cook the rice as you would white rice. To cook in a rice cooker: After all the ingredients have been placed in the cooker, close the lid firmly, and press the button to start the cooker. I like to wash rice in a colander inside a mixing bowl. Add water, swirl the rice, dump the cloudy water. Place the washed rice in a rice cooker.