Instructions

1. 1

   Rinse rice, soak for 30 minutes, then drain well.

2. 2

   Brush stone pot with sesame oil and add drained rice.

3. 3

   Add water and salt, then distribute chestnuts, jujubes, and ginkgo.

4. 4

   Bring to a boil on high heat, then cook 12 minutes on low.

5. 5

   Turn off heat and rest covered for 10 minutes.

6. 6

   Serve, scraping and mixing the crispy scorched rice at the bottom.

Tips

Nutrition (per serving)