Red rice with chestnuts

Since it is colored with the juice of boiled red beans (sasage), the color is a little lighter than commercially available red rice. If you leave the chestnuts as they are after peeling them, they will get dark spots like stains, so it is a good idea to soak them in water with a small amount of alum dissolved in it
Japanese food
Rice dishes
Tamura Takashi
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Cooking time: 90 minutes
Excluding the time to boil the red beans and soak the glutinous rice
modified recipe0posts
How to make it
1

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

2

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

3

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

4

Drain the water, remove the rice and spread it on a tray lined with a wrung-out cheesecloth, then flatten it. Place the chestnuts, which have been cut in half with a knife, on top, wrap the rice in the cloth, and steam it.
*Do not discard the cooking liquid used to soak the glutinous rice; save it.

5

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

6

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

Ingredientsfor 6 people
  • adzuki beans Made with
    30g
  • glutinous rice
    2 go
  • the chestnut skin removed
    About 100g
[PR]
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