Sekihan with kuri chestnuts
azuki bean glutinous rice with kuri chestnuts easy pressure cooker recipe
Shihoko | Chopstick Chronicles
of glutinous rice
2 and 1/4
cups of water
Black sesame seed and salt
Remove the hard outer shell of chestnuts and soak them in a bowl of water overnight.
Peel off the astringent skin of the chestnuts the next day and set aside
Wash the rice and drain out the water and set aside.
Wash the azuki bean and drain out the water.
Add 2 & 1/4 cups of water and the azuki beans in a pressure cooker, lock the lid and cook over high heat.
When the pressure indicator pin rises, turn the heat down to low and cook for 5 minutes.
Release the pressure in the cooker rapidly (as per the instructions of your pressure cooker).
Open the lid and scoop up the water with a ladle and pour it back in. Continue this step a few times to make sure the colour comes out later in the rice.
Add the rice, prepared chestnuts and the salt and put the lid back on and cook it over high heat and wait for the pressure pin to rise again.
Once the pin rises, turn the heat down to low and leave for 3 minutes.Turn the heat off and allow the pressure to release naturally.
Once all the pressure has released, stir the rice (without mashing or over-mixing) then serve with the sprinkled black sesame and salt!
Soaking the chestnuts overnight time is not included in prep and cooking time.
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