- 2 c Rice
- 6 Chestnuts
- Rinse the rice in cold water and drain.
- Peel the chestnuts of their outer brown skins and the inner, thinner skin linings. Cut them into halves, if large, or leave them whole if they are small.
- Combine the rice, chestnuts and water, bring to a boil, then reduce heat to low and cook for about 15 minutes. Stir once or twice toward the end of the cooking. The water will have been absorbed and the chestnuts softened. Serve warm. Serves 6 at Korean meals.