Pretty well. Some might argue better than a rice cooker.
Modern pressure cookers usually change to a warm setting, similar to rice cookers, once the specified cook time has elapsed. Additionally, there are certain pathogens in rice (Bacillus cereus) that can survive in spore form to about 100C, but have been shown to be destroyed in the slightly higher temperatures that can exist under pressure. So, arguably, pressure cooker rice is food safe for longer at ‘warm’ settings than rice cooked in a rice cooker. There’s less chance for pathogens to grow if the food has been better sterilized to begin with, provided no subsequent cross contamination occurs.
What pressure cooker do you use? I just tried today with an Instantpot and the bottom completely solidified after a few hours with the rest of the rice turned into mush. This is with the keep warm setting.
I use an instapot. A few hours might be too long to leave rice in there. I don’t know. I usually at least turn mine off within the first hour or so and do something with it. Pretty sure food safety guidelines don’t recommend leaving rice on warm for hours in any case.
Ah, okay. When I said “throughout the day”, I actually mean throughout the day. As in making a large pot of rice in the morning and eating from that same pot for breakfast lunch and dinner. One of the main appeals of rice cookers is the ability to do that. It may not be recommended by food safety guidelines, but it’s standard practice in any household that consumes a lot of rice and it’s never been a problem.
How well does a pressure cooker keep a cooked batch of rice throughout the day?
Pretty well. Some might argue better than a rice cooker.
Modern pressure cookers usually change to a warm setting, similar to rice cookers, once the specified cook time has elapsed. Additionally, there are certain pathogens in rice (Bacillus cereus) that can survive in spore form to about 100C, but have been shown to be destroyed in the slightly higher temperatures that can exist under pressure. So, arguably, pressure cooker rice is food safe for longer at ‘warm’ settings than rice cooked in a rice cooker. There’s less chance for pathogens to grow if the food has been better sterilized to begin with, provided no subsequent cross contamination occurs.
What pressure cooker do you use? I just tried today with an Instantpot and the bottom completely solidified after a few hours with the rest of the rice turned into mush. This is with the keep warm setting.
I use an instapot. A few hours might be too long to leave rice in there. I don’t know. I usually at least turn mine off within the first hour or so and do something with it. Pretty sure food safety guidelines don’t recommend leaving rice on warm for hours in any case.
Ah, okay. When I said “throughout the day”, I actually mean throughout the day. As in making a large pot of rice in the morning and eating from that same pot for breakfast lunch and dinner. One of the main appeals of rice cookers is the ability to do that. It may not be recommended by food safety guidelines, but it’s standard practice in any household that consumes a lot of rice and it’s never been a problem.