Chestnut Rice Made with Mochi Rice (Okowa) Made in a Rice Cooker

• 15 Chestnuts
• 1 10 cm square piece Kombu
• 540 ml Uncooked mochi (sweet or short-grain) rice
• 4 tbsp Sake
• 1 tsp Salt
• 1 Sesame seed salt (gomashio)
• 650 ml Water

1. Rinse the mochi rice, and soak in water for 3 ~ 4 hours.
2. Remove the outer shells and inner skins of the chestnuts.
3. This is how I do it: Boil the chestnuts for about 3 minutes, and soak in hot water for about 10 minutes.
4. This makes the chestnuts easier to peel.
5. Add mochi rice, konbu seaweed, sake, and salt.
6. Add the usual amount of water for 3 rice cooker cups.
7. Finally put in the chestnuts, then start cooking.
8. (It might be better to add a tiny bit less water than usual.)
9. Sprinkle sesame seed salt (gomashio) before eating, and it's done!
10. If you don't have mochi rice, you can substitute regular white rice.
11. It will be quite delicious regardless.

chestnuts, sake, salt, sesame seed salt, water

Taken from cookpad.com/us/recipes/150912-chestnut-rice-made-with-mochi-rice-okowa-made-in-a-rice-cooker (may not work)