Rice cooked with Japanese chestnut is wonderful tasty. But it takes a lot of time and labor to peel. So we eat only once or twice a year.
Directions Put chestnut into pan and pour water.
Leave for 30 minutes. Wash the rice. Stir as you press rice hard with the palm of your hand, add water and rinse out white water. Repeat 3-4 times until water becomes almost clear, then drain. Put rice and dried konbu into rice cooker and pour 2 cups water and leave for 30 minutes.