Japanese chestnut, roasted, shelled but with their underskin. Re-roast them a little.
Add handful of kuri to a go (a cup of 280 ml) of genmai (brown rice), the normal amount of water, 2 tbs of mirin, a wedge of kombu seaweed, a chili. Switch the “takikomi program” on.
If you don’t have a rice-cooker with brown rice programs, cook it in a small terracotta or cast-iron pot. For water, use 1,5 times the volume of rice. Bring to a boil, then cook it slowly, with the lid on.