Soak sorted and washed brown rice and dried chestnuts together in 2 or 3 cups of water for 3-5 hours (or overnight). They may also be soaked separately.

Place grain and chestnuts in a pressure-cooker, mix together, and gently pour the soaking waters down the side of the pot, adding a pinch of sea-salt per cup of rice or a stamp-size piece of dry kombu per cup of rice, (if a pressure-cooker is not available, a heavy pot and heavy cover may be used instead).

Bring up to pressure on a medium-high flame. When the pressure is up, place a flame deflector underneath the pot and reduce the flame to medium-low, just enough to maintain the pressure (red pressure indicator on lid should stay hard throughout cooking). Cook for approximately 45-50 minutes.

Turn off the flame and let the pressure reduce naturally. After the pressure is completely reduced, remove the cover, let the rice sit for a few minutes so that it will not stick to the bottom, and gently transfer to a wooden bowl.

Serve with gamasio.