Chestnuts and Rice

Chestnuts and Rice

Lightly seasoned to enhance natural flavors.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Time to cook the rice is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

400 g (14.1 oz.)

300 g (10.5 oz)


3/4 tsp


  1. Wash the rice and drain.
  2. Place (1) into a rice cooker and add water up to the 2 cups indicator line, then decrease the water volume by 1 Tbsp full.
  3. Mix in (A), stir together well, lightly arrange the chestnuts on top and cook the rice as you normally would.
  4. Scoop into rice bowls and sprinkle on black roasted sesame seeds if desired.

Cooking Basics

White rice - how to cook


Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.


Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.


Leave the rice in the colander for about 30 minutes to absorb water.


Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Chestnuts - peeling the shell and skin

Wash the chestnuts quickly and soak in lukewarm water for about 30 minutes. Cut off a small portion of the bottom part and from here peel off the shell and thin inner skin.


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