After I roasted and peeled the chestnuts, I washed the rice and added it to my rice cooker along with the chestnuts, mirin, salt, and kombu. Kyoto Foodie says "you could use up to 1 cup of sake in place of water if you want to be very luxurious" and I did this. Even though she suggests cooking it in a donabe pot, I preferred to use my rice cooker.
Result? Delicious! What a great one-dish meal. It was hearty, sweet, savory, and filling. I would definitely make this again - it was just so easy and yummy. The only real work was peeling the chestnuts. If you can't find fresh chestnuts or don't want to deal with peeling, buy vacuum-sealed peeled chestnuts instead.
Get the recipe: Kyoto Foodie's Roasted Chestnut Rice
(Image: Kathryn Hill)