Kuri Okowa (Chestnut Sticky Rice ) 栗おこわ

It’s traditionally made in a steamer but this version uses a pressure cooker to make the process quicker and more convenient while keeping the same cozy flavors and satisfying texture. Often enjoyed at autumn festivals, family gatherings, or simply as a seasonal treat, Kuri Okowa captures the warmth of fall in every bite.

Kuri Okowa is a type of Japanese ‘okowa’ dish made with steamed glutinous rice filled with chestnuts. The rice has a naturally sticky texture which is complemented with the chunky, sweet, and soft bites of chestnut that are mixed into the rice.

Sometimes azuki beans are added for extra color and taste, like I have done, but it’s not necessary. The simple combination of chestnuts and sticky rice is enough to make this cosy autumn favourite.

Other types of okawa rice include ingredients like vegetables, konnyaku, shiitake mushrooms, edamame, and bamboo shoot and can be seasoned with soy sauce, sake, and mirin.

Ingredients Required to Make Kuri Okowa

Kuri Okowa is made with just a handful of simple, seasonal components.

Glutinous Rice (Mochigome)

A short-grain rice that turns sticky when cooked.

It gives Kuri Okowa its chewy texture and holds the chestnuts together.

Kuri (Chestnuts)

Sweet and nutty chestnuts are the star of this dish. They add a subtle savor and a soft texture that pairs perfectly with the sticky rice.

Azuki Beans

These small red beans bring earthy sweetness and a natural red tint to the rice, making the dish more colorful and festive. Going to A little bit of salt, in while preparation brings some extra taste to this simple dish.

This is a mix of toasted sesame seeds and salt, often sprinkled on top of rice before serving. It adds nutty aroma, crunch, and extra savor.

Step by Step Instructions

- Remove the hard outer shell of the chestnuts, then soak them in a bowl of water overnight.

The next day, peel away the thin inner skin and set the chestnuts aside. - Rinse the rice until the water runs clear, drain well, and set aside.

Rinse the azuki beans and drain. - Place 2 & ¼ cups of water and the azuki beans into a pressure cooker.

Lock the lid, bring to high heat, and once the pressure indicator rises, reduce to low and cook for 5 minutes. - Quickly release the pressure following your cooker’s instructions.

Open the lid, scoop up some of the cooking liquid with a ladle, and pour it back in several times—this helps bring out the red color in the rice. - Add the rinsed rice, prepared chestnuts, and salt to the pot.

Lock the lid again, bring to high heat, and wait for the pressure pin to rise. Once it does, lower the heat and cook for 3 minutes. - Turn off the heat and let the pressure release naturally.

When fully released, open the lid and gently fluff the rice with a paddle, taking care not to squish the rice nor mash the chestnuts. - Serve warm, sprinkled with black sesame and salt (gomashio) for extra savor.

Tips to make Delicious Kuri Okowa

- Take your time preparing the chestnuts; soaking and peeling them carefully keeps their shape and prevents bitterness from the inner skin.

- Be gentle when stirring the rice after preparation so the chestnuts stay whole and look beautiful in the finished dish.

Serving Suggestions

Kuri Okowa is best enjoyed warm, right after preparation, when the chestnuts are soft and the rice is perfectly sticky. Serve it as a side dish with miso soup, grilled fish, or seasonal pickles for a comforting autumn meal.

It’s in addition perfect in bento boxes for picnics or school events. Sprinkle a little gomashio on top just before serving.

Kuri Okowa (Chestnut Sticky Rice ) 栗おこわ

- 2 cups of glutinous rice

- 2 and 1/4 cups of water - Black sesame seed and salt to sprinkle

- Remove the hard outer shell of chestnuts and soak them in a bowl of water overnight. - Peel off the astringent inner skin of the chestnuts the next day and set aside.

- Wash the rice and drain out the water and set aside. - Wash the azuki beans then drain out the water.

- Add 2 & 1/4 cups of water and the azuki beans in a pressure cooker, lock the lid and cook over high heat. - When the pressure indicator pin rises, turn the heat down to low and cook for 5 minutes.

- Release the pressure in the cooker rapidly (as per the instructions of your pressure cooker). - Open the lid and scoop up the water with a ladle and pour it back in.

Continue this step a few times to make sure the colour comes out later in the rice. - Add the rice, prepared chestnuts and the salt to the pot and put the lid back on and cook it over high heat and wait for the pressure pin to rise again.

- Once the pin rises, turn the heat down to low and leave for 3 minutes. Turn the heat off and allow the pressure to release naturally.

- Once all the pressure has released, stir the rice (without mashing or over-mixing) then serve with the sprinkled black sesame and salt!