# Clean the
rice, and rest it in warm salt water for half an hour.
# Boil the chestnuts, peel and cut each chestnut into a few pieces.
# Put the oil into the pot, when it gets hot a little, add the chestnuts, stir the mixture over medium heat a few times, and then add washed and drained currants.
# Roast the mixture for 5 more minutes, and add the rested, washed and drained
rice.
# Roast the mixture a few minutes, and then add salt, allspice, black
pepper and
sugar.
# Add 2 + 1/2 cup water, add the butter finally.
# At first cook over medium heat, and then cook over low heat for 20 minutes.
# When the cooking time ends turn off the heat, place a paper towel between the pot and its lid, and rest it for half an hour.
