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Chestnut Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

CHESTNUT RICE

INGREDIENTS :

24 chestnuts, 3 cups of Korean short-grain rice, 4 cups of water.

PREPARATION :

1. Pre-heat an oven to 218 degree celsius.
2. Use the tip of a sharp paring knife to score a cross on the flat side of chestnut; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to albumin paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove).
3. Wash rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes.
4. Add the rice and the chestnuts in a non-stick heavy-based pot; Pour 4 cups of water into the pot; Bring to the boil over a hgh heat; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 18 minutes (stir every 6 minutes); Turn off the heat; Leave it with the lid for 15 minutes; Serve hot.