Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 You must be careful when cooking in a pressure cooker that what you are cooking is not small enough to clog the pressure vent. This vent is there to prevent too much steam/pressure from building up in the cooker. This may happen while you are venting the cooker, or if it foams up during cooking. If 30 minutes is too long for you, perhaps you could parboil a double or even triple batch of rice, drain and freeze on a cookie sheet until frozen, rub with your hands to break it up and store in a double freezer bag. When needed, remove what you need and finish cooking. The time is now down to 10 or 15 minutes. Seeds Quote Link to comment Share on other sites More sharing options...
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