A warming winter classic in which boiled chestnuts meet buttery rice pilaf. With its balance of sweet and savory, it's especially popular alongside turkey and goose.
Score the shells of the chestnuts and boil them in plenty of water for 20 minutes; while still hot, peel and chop into large pieces.
Sauté the finely chopped onion in butter until translucent.
Add the washed rice and stir for a few minutes, then add the chopped chestnuts.
Add hot water, salt, black pepper, and sugar if desired, then cook over low heat until the liquid is absorbed. Caution: don't stir too much during cooking so the chestnuts don't fall apart.
Remove from heat, let rest for 15 minutes, then stir gently and serve hot.
Important: Peel the chestnuts while still hot after boiling — they become harder to peel once cooled. To keep the chestnuts from falling apart, add them to the pilaf at the final stage, on low heat.
If you use pre-peeled chestnuts, you can significantly shorten the preparation time.
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