Chestnut Rice or Kuri Gohan is a traditional Japanese rice recipe in the fall when chestnuts are in season. This aromatic chestnut rice with black sesame seeds and a pinch of salt is perfect for cozy autumn evenings.
Put 2 cups uncooked Japanese short-grain white rice and ¼ cup sweet rice/glutinous rice (mochigome) in a large bowl. Gently wash the rice with cold water and discard the cloudy water. Repeat this process about 3–4 times until the water becomes almost clear. Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
Bring a medium pot of water to a boil. Put 20–25 chestnuts in boiling water, cover with the lid, and turn off the heat. Set aside for 30 minutes and drain. Tip: It’s easier to peel when they are still warm.
Using a knife, make an incision around the edge where the flat surface and bottom of a chestnut meets. Then, start peeling the shell.
Then, peel the inner skin completely and soak in a bowl of water for 10 minutes. Peel and soak the rest of the chestnuts, changing the water a few times.
Put the drained rice, 2⅔ cups water, 1 Tbsp sake, and 1 tsp Diamond Crystal kosher salt in a heavy bottom pot and lightly mix it all together. Then, place the chestnuts on top.
Bring the rice to a boil over medium heat. Take a quick peek to see if water is boiling (otherwise, do not open the lid). Once the water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is still water left, close the lid and continue cooking for a little longer.
Remove the pot with the lid on from the heat source and let the rice steam for 10 minutes before opening the lid.
Fluff up and mix the rice; wet a rice paddle and slice through the rice with the rice paddle, then fold over the rice. Sprinkle Diamond Crystal kosher salt and toasted black sesame seeds on top.
To Store
You can keep the leftovers in an airtight container and store in the freezer for a month.