Chestnut Porridge

Name: Chestnut Porridge
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 tablespoon Japonica rice; 5 pcs chestnut; 1 tsp Dried osmanthus; Some water

by Tian Luo girl

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

One autumn rain and one cold, ten autumn rains put on cotton~ This seems to be the first proverb I learned when I was a child about the weather and solar terms. After these autumn rains, winter is not far away, the most obvious change. There are obviously more Chinese cabbage and white radish in the market, but ginkgo, chestnut, and so on basically have to say goodbye to us...
I like chestnuts very much. I love roasted and cooked osmanthus. In September this year, the school osmanthus blossoms bloomed twice, and the fragrance is almost permeated the whole campus. They were picked off and dried and put in the rice porridge. Good choice!

Ingredients

1 tablespoon Japonica Rice
5 pcs Chestnut
1 tsp Dried Osmanthus
Some Water

Chestnut Porridge

1. Raw chestnuts split in the middle

2. After washing the rice, put it in the pot and simmer for half an hour

3. Then add the peeled chestnuts, continue to simmer for half an hour, and finally sprinkle with dried osmanthus and stir it when it is about to come out of the pot.

Tips:
Chestnuts are not easy to peel, and I made them by myself. I split them if I wanted to make it easier. After turning them in the microwave for more than ten seconds, they will come down in one go~ but it will affect the taste a little bit.