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Recipe by: doctrove
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Rice 2 cups
Chestnuts 6 nos.
Water 3½ cups
Salt To taste
1.Wash the rice in cold water, drain and keep aside.
2.Peel the chestnuts and cut them into halves.
3.Boil the rice, chestnuts, salt and water in a vessel over a low heat for about 15 mins.
4.Keep stirring at regular intervals to keep the rice from sticking at the base.
5.Once the rice and chestnuts become soft remove and serve hot.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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