Monday, October 14, 2013
My blogger friend cum old school mate Annie gave me some beautiful delicious koshikahari rice.
I want to make full use of it, and so, I tried cooking chestnut rice.
That time, I haven't bought my mirin, so I used rum to replace.
I'm not sure if I will submit this to AFF, haha, I used rum.
The final product is very simple in flavours, but it's enjoyable. The faint sweetness from the chestnuts, the fragrance of the rice. Everything is subtle, but beautiful.
When I made this earlier this year, it so happened that Annie made it shortly afterwards too. Because it will be a good way to cook this precious grain. We both posted this for AFF this month.
Do visit Annie's blog to see her chestnut rice as well.
A big thank you to Annie for the delicious rice.
Japanese Chestnut Rice
Adapted from: Lafujimama
300gm koshikahari rice
400gm chestnuts (before peeling), peel it according to your preferred way
1 pc palm sized konbu/kelp, rinsed
1 Tbsp light soy sauce
1 Tbsp Rum (I used this to replace mirin)
1 tsp sugar
1 tsp salt
1. Wash rice until water runs clear and soak it for 30 minutes. Drain.
2. Put rice into your cooking vessel. Put in water according to instructions on the packaging.
3. Add in all the seasonings. Stir it to dissolve.
4. Cut chestnuts into smaller pieces and put into the rice. Put in konbu too.
5. Cook rice until it is done. Let rice sit for 30 minutes and fluff to serve.
*I steamed my rice for 30 minutes to cook it. You can use your regular method to cook it.
|Simplicity at its best...BLISS!|