Fragrant Chestnut Rice in an Earthenware Pot

• 700 grams Uncooked white rice
• 360 ml Water
• 150 grams net weight Peeled chestnuts
• 5 cm Kombu
• 1 tsp Salt
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Soy sauce

1. Rinse the rice.
2. Add 2 rice cooker cups' worth of rice, chestnuts, 360 ml water, konbu seaweed, and all the flavoring ingredients (1 teaspoon salt, 1 tablespoon mirin, 1 tablespoon sake, 1 tablespoon soy sauce) to the earthenware pot.
3. Cover the pot and set it aside for 30 minutes.
4. Cook over high heat with the lid.
5. It is boiling when steam starts to come out of the hole in the lid.
6. Turn the heat down immediately to low and cook for 12 minutes.
7. Finally, cook for 20 seconds (to crisp up the bottom), then turn the heat off.
8. Leave the lid on, and let the rice rest and steam in residual heat for 10 minutes, and it's done.

white rice, water, chestnuts, salt, mirin, sake, soy sauce

Taken from cookpad.com/us/recipes/150863-fragrant-chestnut-rice-in-an-earthenware-pot (may not work)