Abstract
Rice cooked by a pressure cooker normally shows excessive stickiness at the outer part of the grain and less palatable. These are mainly caused by the quick increase of temperature during cooking. Unsufficient water absorption compared with quicker temperature increase to 120°C caused heterogeneous cooking of rice, where outer parts became sticky and inner parts were hard and undercooked. To improve the cooking condition of the pressure cooker, we increased the temperature slowly and cooked rice at around 100°C. By this improved cooking condition, we observed the quality of the cooked rice was highly palatable without excessive stickiness at the outer part. The main improvement of the pressure cooking are as follows. We, first, increased the head space temperature of the cooker to 120°C, then extinguished the fire and kept at 100°C for 20 min. As shown in detail in the text, the pressure cooker could be economically and efficiently used as satisfactory cooking facility of rice by carefully controling the cooking conditions.
