Classic Chestnut Rice

Directions

1. 1
   Blanch the chestnuts in boiling water to make it easier to peel off the outer shell.
2. 2
   Peel the outer and inner shell thoroughly.
3. 3
   Rinse the rice at least 30 minutes before cooking and drain in a colander.
4. 4
   Put the rice, salt, sake and soy sauce in a rice cooker.
5. 5
   Add water up to to the appropriate line and mix.
6. 6
   Top with the chestnuts and kombu.
7. 7
   Start cooking after the kombu softens.
8. 8
   When done, remove the kombu and mix together.
9. 9
   Dish it up.
10. 10
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11. 11
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12. 12
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13. 13
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