Red rice with chestnuts

Peel the chestnuts and cut them in half. Soak them in water with alum dissolved in it (not included in the recipe) to prevent discoloration

Put the adzuki beans in a pot, add enough water to cover them, and bring to a boil. Once boiling, rinse them under running water to remove any scum, then return them to the pot with plenty of water and boil while skimming off the scum. Boil over low heat for about 20 minutes, being careful not to break the skins

Add the broth from (2) to the washed glutinous rice and soak for about 30 minutes

Drain the water, place on a tray with a wrung-out bleached cloth spread out and flatten. Place the chestnuts, halved with a knife, on top, wrap in the cloth, close, and place in a steamer.
*Do not discard the cooking water used to soak the glutinous rice, but save it.

After about 20 minutes, remove from the oven, sprinkle water over the rice with the soaking liquid, and steam for another 20 minutes

Remove from the steamer, stir briefly, then serve in a serving dish