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      Title: BAM BAAP (KOREAN CHESTNUT RICE)
 Categories: Rice, Korean
      Yield: 6 Servings

      2 c  Rice
      6    Chestnuts
  3 1/2 c  ;water

  Korean chestnuts are the size of a small egg -- very large, solid and
  sweet. It is astonishing in the autumn, the chestnut season, to see a
  large heap of these giant chestnuts piled in pyramids in the public
  marketplaces. In New York, during the Thanksgiving/Christmas season,
  reasonably good chestnuts imported from Italy are available and make
  a satisfactory substitute.

  Prepare the chestnuts in this manner: Chestnuts that have been well
  dried by leaving them at room temperature for a day or two are easier
  to peel with a serrated knife. Sometimes the peel can be broken off
  with your fingers. To remove the inner and outer skin, cut off about
  half of the thick outer shell and drop the chestnuts in boiling
  water. Cover the pan and cook for 5 minutes. Drain, cool enough to
  handle, then pull off both skins.

  1. Rinse the rice in cold water and drain.

  2. Peel the chestnuts of their outer brown skins and the inner,
  thinner skin linings. Cut them into halves, if large, or leave them
  whole if they are small.

  3. Combine the rice, chestnuts and water, bring to a boil, then
  reduce heat to low and cook for about 15 minutes. Stir once or twice
  toward the end of the cooking. The water will have been absorbed and
  the chestnuts softened.

  Serve warm. Serves 6 at Korean meals.

  Source: "The Korean Kitchen" by Copeland Marks

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