The ceremonial opening of the pressure cooker.
Which reminds me: The electric pressure cooker I ordered arrived yesterday. I cooked plain rice* and the speed and ease was almost magical.
*From the idea that if I fucked it up and it exploded, I wanted my cleanup to be of something with zero fat in it.
Glad you like it!
One of my housemates recently bought a pressure cooker much like that one, and I’ve used it to make several pots of white rice. I too was pleasantly surprised by how much quicker it cooked the rice than an ordinary rice cooker. It also requires less water, which caught me by surprise the first time (leaving me with overly-watery rice), but now that I am used to the amount of water required, it is fine.
I really love using it to cook black rice, which takes like an hour to cook normally because it’s got the full husk or whatever it’s called.
It takes about 20 minutes in the pressure cooker. (I bought that rice specifically to try with the cooker, and I love it.) I actually have not made plain white rice in it, because I don’t like it.
It’s also good for cooking dried beans without soaking, as I think I’ve previously mentioned.
Don’t you typically throw out the water after soaking beans, on account of the toxins?
Or am I thinking of something else?