top of page
shutterstock_1023471091 (Large).jpg

Brown Rice with Dried Chestnuts - Method 2

Prep Time

15 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. Place washed brown rice in a pressure-cooker. 

  2. Wash dried chestnuts and then dry-roast in a cast iron or stainless steel skillet on a medium flame until golden brown and a sweet smell is released; cool slightly.

  3. Add chestnuts to the rice in the pressure-cooker, gently pour 2-3 cups of water down the sides of the pot, then cook on a low flame until bubbles begin to arise. 

  4. Add the sea salt or kombu after bubbles appear, so the grain can slowly open and become more sweet.

  5. Put on the lid, turn up the flame, and bring to high pressure on a medium-high flame. 

  6. Place a flame deflector under the pressure-cooker, reduce the flame and cook on a low-medium flame, just enough to maintain the pressure (red pressure indicator on lid should stay hard throughout cooking). 

  7. Cook for approximately 45-50 minutes. 

  8. Turn off the flame and let the pressure reduce naturally.

  9. 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.

  • 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

bottom of page