Classic Chestnut Rice

• 540 ml White rice
• 20 Chestnuts
• 1 tsp Salt
• 1 tsp Soy sauce
• 2 tbsp Sake
• 1 enough to reach the appropriate line Water
• 10 cm Kombu

1. Blanch the chestnuts in boiling water to make it easier to peel off the outer shell.
2. Peel the outer and inner shell thoroughly.
3. Rinse the rice at least 30 minutes before cooking and drain in a colander.
4. Put the rice, salt, sake and soy sauce in a rice cooker.
5. Add water up to to the appropriate line and mix.
6. Top with the chestnuts and kombu.
7. Start cooking after the kombu softens.
8. When done, remove the kombu and mix together.
9. Dish it up.
10. Chicken + 5 Ingredient Rice.
11. Sweet Potato Rice.
12. Edamame and Shimeji Mushroom Rice.
13. My Mother's Sweet Atsuyaki Tamago.

chestnuts, salt, soy sauce, sake, enough

Taken from cookpad.com/us/recipes/143522-classic-chestnut-rice (may not work)