Rice cooked with sweetened chestnuts

The time when the third day of the New Year is over and you return to your normal diet. Here is a recipe for cooked rice using mochi and chestnuts that tend to remain. It's a little sweet and chewy, and it has a fluffy taste!


Ingredients: Kanro-ni of chestnuts (about 10 grains) / rice (2 go) / cut rice cake (1-2 pieces) / sake (2 tablespoons) / salt (1/2 teaspoon) / granule soup stock (1/2 teaspoon) / water ( Appropriate amount)

How to make:
1. Soak the rice in water for about 30 minutes.

2. After lightly washing the chestnuts in Kanro-ni, drain them.

3. Slice the cut rice cake to a thickness of 2 to 3 mm.

4. Transfer the rice from "1" to a rice cooker, add sake, salt, and granule soup stock, and then pour water until it reaches the second scale.

5. Spread the sliced cutted rice cake on the rice, put the chestnuts in Kanro-ni, and cook normally.


6. When cooked, mix so that the mochi is entwined throughout.




The finish I'm curious about is the gentle taste of the sweetness of chestnuts that spreads slightly throughout the rice. Since the mochi is mixed throughout, you can enjoy the chewy texture like glutinous rice. And the sweetened chestnuts remain fluffy. The sweetness remains firmly, so I think you can get a high degree of satisfaction without eating a lot.


"Kanro-ni" rice that you can enjoy a taste different from ordinary chestnut rice. If you have extra rice cakes or chestnuts boiled in Kanro-ni, please try it. The texture will change, but you can omit the mochi.