Rinse the rice in cold water and drain.

Peel the chestnuts of their outer brown skins and the inner, thinner skin linings. Cut them into halves, if large, or leave them whole if they are small.

Combine the rice, chestnuts and water, bring to a boil, then reduce heat to low and cook for about 15 minutes. Stir once or twice toward the end of the cooking. The water will have been absorbed and the chestnuts softened.

Serve warm.

This recipe yields 6 servings at Korean meals.

Comments: Korean chestnuts are the size of a small egg -- very large, solid and sweet. It is astonishing in the autumn, the chestnut season, to see a large heap of these giant chestnuts piled in pyramids in the public marketplaces. In New York, during the Thanksgiving/Christmas season, reasonably good chestnuts imported from Italy are available and make a satisfactory substitute.

Prepare the chestnuts in this manner: Chestnuts that have been well dried by leaving them at room temperature for a day or two are easier to peel with a serrated knife. Sometimes the peel can be broken off with your fingers. To remove the inner and outer skin, cut off about half of the thick outer shell and drop the chestnuts in boiling water. Cover the pan and cook for 5 minutes. Drain, cool enough to handle, then pull off both skins.