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, 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.
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
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- adzuki beans Made with
- 30g
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- glutinous rice
- 2 go
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- the chestnut skin removed
- About 100g
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