Chestnut Rice

Kuri gohan is a Japanese dish which boiled rice (usually glutinous rice) with sweet chestnuts. Currently, we can easily get shelled chestnut in the wet market or supermarket. And by adding it to the rice, it saves time and energy in cooking, which is what I love. It definitely adds some flavour and twist to the plain rice that we have. Mix with some unpolished brown rice if desired. Chestnut has about 40% carbohydrate and makes a good source of energy. It is also high in Vitamin B1 and good for anyone suffering from general fatigue. Peeling chestnuts can be easy by soaking them in hot boiling water for 10 minutes before peeling.

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 200g rice, washed and drained
° 400ml water
° 10-12 fresh chestnuts (shell removed), soaked in hot water for 10 mins and peeled
° ½ teaspoon salt, or to taste
° 1 tablespoon cooking rice wine
° 2 tablespoons light soy sauce
° ½ teaspoon sugar (optional)

Method
1. Combine all the ingredients into an electric rice cooker, mix well and turn it on.
2. When done leave the cooked rice to rest, covered, for 5-10 minutes. Fluff with a fork and serve hot.