- Wash the rice thoroughly in cold water and drain. Take a saucepan with a tight-fitting lid then add the rice, water, sea salt, pumpkin and chestnut. Put on the lid, place over high heat and bring to a rolling boil (don’t be tempted to take the lid off during the cooking and standing time).
- Reduce the heat to very low and cook for 45 minutes. After that time, turn off the heat and leave to stand for 10 minutes.
- Use a wooden rice paddle or large spatula to gently combine the rice, pumpkin and chestnuts then tip into a large, shallow bowl or tray and allow the rice to cool until you can easily handle it
- Scatter the almonds on a plate. Using slightly damp hands, carefully divide the rice mixture into 12 and roll into balls. Roll each in the chopped almonds, coating well all over. Cool a little and eat as is, or serve at room temperature.