Chestnut Rice

Why people make this rice

A relative brought Nourilo a few packs of chestnut-rice mix back from Japan, where the chestnuts are famously soft, sweet and bright yellow. Plain good chestnuts — Liangxiang, Guilin or Tianjin varieties — are just as delicious. In traditional thinking, the chestnut is called “the fruit of the kidney,” associated with supporting the kidneys, the qi and the stomach. It is considered especially suitable for older adults, and cooking it into rice makes an easy, warming everyday dish.

Method

1. Drop the chestnuts into boiling water to loosen the skins. (If still in shell, score a cross on the top, heat in water about 20 minutes, then shell.)
2. Rinse the white rice.
3. Put the rice, chestnuts and stock into a rice cooker and cook until the rice is done. Serve.

Nourilo’s Tips

Chestnuts are nourishing, but children should not eat too many or they can weigh on the stomach. Anyone with poor digestion, bloating or a full feeling should not eat too much either.