Kuri-Gohan (Chestnut Rice)

Mrs. Takeo Isoshima

Servings 4-6

• 2 cups rice
• 1/2 cup mochi rice
• 2 1/2 cups water
• 2 tablespoons sake
• 2 teaspoons salt
• 1/2 teaspoon gourmet powder
• 1 can chestnuts (Kuri-Kan-roni)

Rinse rice and soak for 2 hours in water to cover. When ready to cook, drain in colander.

Measure 2 1/2 cups water into the rice pot, add sake, salt and gourmet powder. Bring to a boil. Add rice and chestnuts drained from syrup and broken into small pieces. Stir and cover.

When steam starts coming from sides of cover, turn to very low flame for 12 minutes. Remove from stove and steam for 10 minutes before serving.