Chestnut Rice
INGREDIENTS
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 [rice wine, similar to sake]
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 [rice wine, similar to sake]
PREPARATION
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.)
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
* homecooking.about.com
Yield: 6 servings
* homecooking.about.com
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