Rice with chestnuts

Ingredients for 3 servings:

• 4 cups water
• ¼ tsp turmeric
• 2 cup(s) brown rice, medium grain
• 500 g chestnuts
• 80 g butter
• 1 tsp salt
• 200 ml milk, hot
• 1 shot of white wine, dry
• 100 g cheese, medium-aged Gouda, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free + egg-free

Bring water with turmeric to a boil + simmer 2 cups of brown rice for about 35 minutes + let it swell. Cut fresh chestnuts crosswise, put them in a pot of cold water to just cover and cook from boiling point for 4 minutes, refresh with cold water, peel, and cook the peeled chestnuts immediately in a little water on the hot plate. Purée with an electric hand blender; a few small chestnut pieces will remain in the mixture, but that’s okay. Stir in the butter + milk and a good splash of dry white wine. Mix the swollen rice with the chestnut puree. Before serving, sprinkle with the grated cheese; since everything is still hot, the cheese will melt a little. If necessary, briefly place under a grill.