Korean Sweet Sticky Rice Yaksik with Jujubes and Chestnuts, 6 Servings

Rinse 2 cups sticky rice and soak in plenty of water at least one hour (up to 5–6 hours as in the source).

Wash and pit 1/2 cup dried jujubes and chop. Drain the syrup from 369 g canned chestnuts, quarter them and measure 1 tbsp pine nuts.

Drain the soaked rice for several minutes. Spread 2 tbsp sesame oil over the base of a 6-quart electric pressure cooker inner pot.

Add drained rice, 1 cup water, 1/2 cup light brown sugar and 2 tbsp soy sauce; stir a few times. Scatter the jujubes, chestnuts and pine nuts over the top.

Lock lid and valve as instructed by the appliance and cook on manual Low Pressure for eight minutes. Do not assume an unsupported pressure setting will produce the same result.

After cooking, allow natural pressure release for roughly 20 minutes; never force open. Open only when the pressure indicator has fully dropped and avoid steam burns.

Mix from the bottom with a wooden spoon until evenly seasoned. Spoon into six small cups or a mold and cool until comfortable to eat.

Do not leave cooked sweet rice at room temperature; refrigerate or freeze in shallow containers within two hours. Reheat refrigerated leftovers thoroughly and use within 3–4 days or freeze.