Wash rice and soak for 30 minutes. In a pot, parboil the chestnuts for 15 minutes. Drain chestnuts, remove skins, and cut into large chunks. Drain rice, place in a heavy saucepan with water, bring to a boil, lower heat, and cover for 10 minutes. Add chestnuts, Madras Curry, and wine and simmer until rice is cooked, stirring occasionally. Stir in green onions, butter, and cilantro just before serving. |
