Chestnut Rice


Printer-friendly versionSend by email

The dried chestnuts give the rice a sweet and extra nutty flavour. This is nice with simple stir-fried or steamed vegetables and one of our many sauce recipes. It can be cooked in the ordinary way or in a slow cooker, but bring the rice to the boil first. If you can't find dried chestnuts - which are cooked in with the rice - substitute with the vacuum-packed variety and add them a few minutes before the end to heat through.

Dedicated to the memory of Joe Beales, who cooked this and other delightful vegan recipes for me, back in the day.

25-35 minutes

225g/8oz brown rice (long grain or short)
480-600ml/17-20fl oz water
1 tsp vegan bouillon powder or half a stock cube
6-8 dried chestnuts (from health stores or large supermarkets)


1. Put all ingredients in a heavy-bottomed saucepan and bring to the boil.

2. Cook until the chestnuts and rice are tender - about 25-30 minutes using ordinary cooking method.

3. If the rice starts to dry out, add a little more hot water, but aim to have the rice dry and fluffy, not soggy, by the end of the cooking process.

Your rating: None Average: 1 (1 vote)
Printer-friendly versionSend by email