Korean Chestnut Rice (Nutty Sweet Autumn Pot Rice)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Bitterness in chestnut rice usually comes from bits of inner skin left on.
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The chestnuts soak in cold water to draw out astringency, get peeled down to the flesh, and the large ones are halved or quartered before being spread in one layer over the rice. A little salt is the only seasoning, with black sesame scattered on top.
Ingredients
Instructions
- 1
Soak 150g chestnuts in cold water to reduce astringency, then remove both the hard outer shell and the bitter inner skin completely. Halve or quarter large pieces so their sweetness spreads evenly through the rice.
- 2
Rinse 200g rice until the water runs mostly clear, soak it for 30 minutes, then drain it well.
Letting excess water drip away helps keep the measured 260ml cooking water accurate.
- 3
Place the drained rice in the pot and level the surface before adding the chestnuts.
Spread the pieces evenly on top rather than piling them up, so steam reaches them and they cook through without hard centers.
- 4
Add 260ml water and 0.25 teaspoon salt, then cover the pot.
Heat over medium heat until the water comes to a steady boil, and avoid stirring so the rice layer stays even.
- 5
When it boils, reduce to low heat and cook for 15 minutes.
Once the bubbling sound quiets and a nutty aroma develops, turn off the heat and let the covered rice steam for 10 minutes.
- 6
After steaming, loosen the rice gently from the edges with a rice paddle or spatula.
Fold rather than mash, keeping the chestnut pieces intact, then serve and sprinkle with 1 tablespoon black sesame seeds.
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