Japanese chestnut sticky rice which is called 'kuri gohan'
- 1/2 cup short grain white sushi rice
- 1/2 cup sweet or mochi rice
- water to rinse & cook
- 1 tsp sea salt
- 2 tsp mirin
- 6.5 oz cooked & peeled chestnuts
Wash & rinse the rice thoroughly till the water runs clear. Then add water to the 2 cup fill line in the rice cooker. If cooking on the stovetop add the amount of water recommended on the sushi rice package, should be around 1 1/4 cups water.
Add the salt, mirin & chestnuts on top of the rice and water.
Close the lid and cook the rice on the sushi rice setting on the rice cooker. If on the stovetop follow the sushi rice package instructions or bring to boil then cook on low till the water has evaporated.
Once the rice is cooked, fluff it lightly with the rice paddle. Fold in the chestnuts gently so they are evenly distributed. Serve & enjoy!