Chestnut Rice - cooking recipe

Ingredients

1 cup short-grain rice
3 1/2 ounces fresh chestnuts, shelled and peeled or 5 ounces cooked peeled chestnuts
1 teaspoon sea salt
1 1/2 tablespoons sake or 1 1/2 tablespoons white wine
2 teaspoons black sesame seeds, toasted

Preparation

Wash the rice well, until the water runs clear. Leave to drain for one hour in strainer. Place rice in a deep pan.
Cut chestnuts in half and rinse in cold water. Place on top of the rice.
Dissolve the salt in 1/2 pint (1 1/4 cups) water and pour over rice. Add more water if necessary. The rice needs fully covered. Add the sake or wine.
Cover and cook over high heat until it begins to bubble. Lower the heat and simmer for 10 more minutes, until the water is absorbed. Up in Colorado that takes quite a bit longer.
Leave to stand, still covered, for 15 minutes, then mix the chestnuts into the rice. Try to not break up the chestnuts.
Garnish with black sesame seeds.