- 2 cups of short grain brown rice
- 1 cup of dry chestnuts, soaked overnight and clean
- 4 ½ cups of sprig water
- 1 pinch of sea salt
- 1″ piece of kombu sea vegetable
- Pressure cooker
Place the piece of kombu on the bottom of the pressure cooker. Wash rice, drain and place into cooker and mix the chestnuts in. Add water and salt. Close the cooker and bring to pressure on a high flame, reduce flame and place a flame deflector under the pot.
Cook for 1 hour.
Serve with sprinkled gomasio.