Crumbly rice with chestnuts

Remove the chestnuts from the syrup, dry them, cut in half, place in boiling salted water, cook for 30-40 seconds, then dry again.

Rinse the rice in several waters and dry it.

Pour the prepared rice with 2 cups of water, 2 teaspoons of chestnut syrup, and wine, and cook until partially done.

Add chestnuts to the porridge and keep covered on high heat for 20-30 minutes.

Remove the pot from the heat and let the rice sit covered for 15 minutes.

Before serving, stir the rice with a spatula, arrange it on individual plates, and sprinkle with a mixture of sesame seeds and salt.

This porridge can be served as a standalone dish or as a side dish with fish or seafood.