Kuri Okowa (Chestnut Sticky Rice) Recipe

Chestnut rice (Kuri Okowa) is a comforting Japanese autumn dish of sticky glutinous rice with sweet, soft chestnuts. 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.

What is Kuri Okowa?

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.

Dinner with Asian style rice and bean combination in a ceramic bowl, held with chopsticks, on a wooden table.

Ingredients Required to Make Kuri Okowa

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

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 flavor 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.

Salt

A little bit of salt added in while cooking brings some extra flavour to this simple dish.

Gomashio

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 flavor.

Step by Step Instructions

1. 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.
2. Rinse the rice until the water runs clear, drain well, and set aside. Rinse the azuki beans and drain.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve warm, sprinkled with black sesame and salt (gomashio) for extra flavor.

Serving Suggestions

Kuri Okowa is best enjoyed warm, right after cooking, 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 also perfect in bento boxes for picnics or school events. Sprinkle a little gomashio on top just before serving.