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Brown Rice with Dried Chestnuts - Method 1

Prep Time

5 min

Cooking Time

50 min





  • 1 cup short grain brown rice

  • 1/2 cup dried chestnuts

  • 1 pinch of sea-salt or 1 stamp-sized piece dry kombu

  • 2-3 cups of spring water

  • Gamasio for garnish


  1. Soak sorted and washed brown rice and dried chestnuts together in 2 or 3 cups of water for 3-5 hours (or overnight). They may also be soaked separately.

  2. Place grain and chestnuts in a pressure-cooker, mix together, and gently pour the soaking waters down the side of the pot, adding a pinch of sea-salt per cup of rice or a stamp-size piece of dry kombu per cup of rice, (if a pressure-cooker is not available, a heavy pot and heavy cover may be used instead).

  3. Bring up to pressure on a medium-high flame. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium-low, just enough to maintain the pressure (red pressure indicator on lid should stay hard throughout cooking). Cook for approximately 45-50 minutes.

  4. Turn off the flame and let the pressure reduce naturally. After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes so that it will not stick to the bottom, and gently transfer to a wooden bowl.

  5. Serve with gamasio.

  • Rice should not taste salty.

  • Do not eat the crunchy rice from the bottom of the pot if it's dry, hard, too browned, or burnt.


Michio and Aveline Kushi

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