One more kuri gohan (chestnut rice)

Kuri gohan is one of the many classic Japanese rices, and well there are different versions.

Kuri is Japanese chestnut, slightly different from the European one (see here).
Sometimes it’s called gohan, as it’s standard rice. Other times, it’s okowa, which means it’s steamed sticky rice.

yaki kuri gohan (grilled)

kuri okowa

A more common style (from a commercial site I am not related to, I just needed to borrow a photo for a while) :
source
That’s white rice cooked with chestnuts in syrup. That’s more like a dessert version. I like it too that’s I also… no, I’ve never cooked it so far. I eat it with pleasure when it’s served but I always end up with a grilled version.

The list is open… Add your oen version.

This time, it’s yaki (grilled), of course.

I have soaked the rice (half brown, half white) in water 24 hours, then added the grilled chestnuts with their inner skin, a glass of white wine, a dry chili pepper and a pinch of salt, and let one more night. Before starting the rice cooker, I’ve added goji berries.