Chestnut rice porridge with sesame (kuri kayu)

Kuri kayu (栗粥), chestnut rice porridge, is the celebrated sweet of autumn in Japan: cooked in chestnut (kuri) season, a lightly sweet, creamy rice porridge in which the chestnuts add a nutty, silky texture. Served with sesame, it is a classic Japanese autumn dessert.

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Method

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1. Rinse the rice thoroughly, put it in a pot with the water and soak for 15 minutes. ⏱ Timer: 15 min
2. Bring to the boil, then cook over low heat, partially covered, for 30 minutes, stirring gently and often, until the rice is soft and creamy. ⏱ Timer: 30 min
3. Add the chestnuts and a pinch of salt.
4. Cook for 5 more minutes so the chestnut flavour blends in.
5. Sweeten with honey and let cool a little.
6. Divide into bowls, sprinkle with black sesame (and kinako) and serve warm or cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Vacuum-packed cooked chestnuts save time.
• Cooked in less liquid the rice becomes a thicker, more dessert-like pudding.
• Black sesame smells better toasted.
• Keeps in the fridge for 2 days.

Frequently asked questions

What is the difference between pudding and kayu?

Kayu is a porridge (rice in lots of water); here it is sweetened as a dessert.

Can it be sugar-free?

Yes, chestnuts are naturally sweet.

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