Rice-Cooker Yakbap (Yaksik) with Chestnuts and Jujubes, 4 Servings

Rinse 200 g of sweet rice, soak in cold water for at least 1 hour, then drain thoroughly.

Rinse and pit the jujubes, then chop. Quarter the peeled chestnuts and check the raisins for debris.

Stir 130 mL water, 30 mL soy sauce, 25 g brown sugar and 1/2 tsp cinnamon until the sugar is mostly dissolved.

Put the drained rice, chestnuts, jujubes and raisins in the rice-cooker pot. Add the seasoning liquid and run one appropriate multigrain cycle according to your cooker's manual; cycle length varies.

When finished, check that the rice is tender and the chestnuts are fully cooked. While hot, gently fold in 1 Tbsp sesame oil.

Press into a shallow parchment-lined tray and cut into four portions. Quickly cool any portions not being served and refrigerate in shallow containers.