Chestnut Rice utilizes fresh chestnuts in this comforting dish perfect for autumn days.
12 large chestnuts, soaked in hot water to soften the shell for easy peeling.
3 cups uncooked rice
1 tsp salt, or slightly more to taste
2 tbsp sake
handful of black sesame seeds
After the chestnuts have been peeled, cut them in half and soak for 30 minutes more to soften. Mix all the ingredients together, except for the sesame seeds, and place in a rice cooker to cook for the usual time.
When cooked, fluff the rice. Sprinkle with sesame seeds before serving.