Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, a flavor of fall: sweet chestnut rice ~ with instructions for peeling chestnuts~. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
A Flavor of Fall: Sweet Chestnut Rice ~ With Instructions for Peeling Chestnuts~ is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. A Flavor of Fall: Sweet Chestnut Rice ~ With Instructions for Peeling Chestnuts~ is something that I’ve loved my entire life.
This aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings. Every fall I am thankful for all the new crops that the farmers cultivate and harvest. Discard the cilantro sprigs from the chestnuts and drain the chestnuts, reserving the liquid for a sauce or a soup if desired. Add the chestnuts to the rice mixture along with the chopped cilantro and mix together gently.
To begin with this recipe, we have to first prepare a few ingredients. You can have a flavor of fall: sweet chestnut rice ~ with instructions for peeling chestnuts~ using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make A Flavor of Fall: Sweet Chestnut Rice ~ With Instructions for Peeling Chestnuts~:
- Take 540 ml Uncooked white rice
- Prepare 450 ml Water
- Take 3 tbsp Shiro-dashi
- Get 3 tbsp Sake
- Take 1 tsp Salt
- Make ready 300 grams Chestnuts (after peeling)
Sometimes, depending on the region, you can still enjoy chestnuts even during December. Delicate, sweet and buttery flavor of cooked chestnuts is why many look so much forward to the chestnut season. Place chestnuts onto large cutting board. With a paring knife, cut a medium-size 'X' on the flat side of each nut.
Instructions to make A Flavor of Fall: Sweet Chestnut Rice ~ With Instructions for Peeling Chestnuts~:
- As soon as you buy chestnuts and take them home, soak in boiling water with about 1% salt. Leave for 1/2 to 1 full day.
- Make a cut into the bottom of each chestnut.
- If you use your knife the right way from the cut, so that the skin can come off easily, you can peel with your fingers.
- Here, it's peeled in no time.
- Put the peeled chestnuts with their inner skins on in a plastic bag. Calculate 15 seconds per chestnut, and microwave at 600 W! I had 30 chestnuts, so I microwaved them for a little more than 5 minutes.
- After they are microwaved, keep the chestnuts in the steam-filled bag so that they don't dry out. They're easier to peel if they are slightly moistened.
- If you want to get all the tedious peeling done in one go, you can deal with all the chestnuts you bought and freeze them! They'll increase in sweetness for 2 to 3 weeks!
- Cook the rice! Put all the ingredients in a rice cooker and turn the switch on! After it's cooked, mix it up a bit from the bottom and then leave to steam in residual heat for about 5 minutes for best results!
Place chestnuts onto large cutting board. With a paring knife, cut a medium-size 'X' on the flat side of each nut. Roasted chestnuts have a starchy texture kind of like a baked potato and taste sweet and earthy with a rich flavor. In a small saucepan, combine the sugar and water and bring to a simmer until the sugar dissolves. Drain chestnuts and puree in a food processor with sugar syrup until smooth.
So that is going to wrap it up for this special food a flavor of fall: sweet chestnut rice ~ with instructions for peeling chestnuts~ recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
