Soak the rice in water to cover for about one hour, then drain.

Meanwhile heat the oil in a large skillet, and add the mushrooms and shallots, and sauté until most liquids evaporate. Add all but last ingredient, plus nine cups water, and bring to a boil. Cook 45 minutes. Stir in the chestnuts, and cook a few more minutes, until the rice grains open slightly, exposing their white “buds”. Serve hot.