Yaksik (Korean Sweet Rice with Dried Fruits and Nuts)

Steps

1. Rinse the sweet rice several times until the water runs fairly clear, then soak for 1-2 hours. Drain well and set aside.
2. Rinse the jujubes. Cut the flesh from around the seed of each jujube into small pieces, reserving the seeds. Optionally, roll some flesh tightly and slice thin to make flower-shaped garnish.
3. In a small saucepan, boil 3 cups of water with the reserved jujube seeds over medium-high heat until reduced to 1.5 cups, about 15-20 minutes. Strain out the seeds.
4. To the 1.5 cups of jujube-flavored water, add soy sauce, brown sugar, and honey. Bring to a boil and cook for 1 minute, yielding about 1 3/4 cups seasoned liquid. Stir in the sesame oil.
5. Combine the drained rice, chestnuts, cut jujube flesh, and seasoned liquid in an Instant Pot or electric rice cooker. Cook until the rice is tender and fully absorbed the liquid.
6. Once cooked, stir in the pine nuts, pumpkin seeds, and cinnamon powder, if using.
7. Let the rice mixture rest briefly before serving warm, or pack into a mold for a firmer shape.
8. Store leftovers in an airtight container in the refrigerator, and reheat before serving.