It is very well known that cooking rice in a pressure cooker reduces cooking time by half. What about the cooking result? Users told us that rice cooked in Instant Pot is softer, stickier and tasted better. We want to find out what scientists say about this. It turns out that there are quite a few scientific research projects on this subject.
After a thorough study of the quality of food cooked in an electric rice cooker, it was found that the gelatinization of starch, i.e., the transformation of starch structure into a gelatin-like form, could improve digestibility. Pressure cooking of rice, cereals and legumes produces positive nutritional gains by increasing the digestibility of macronutrients (protein, fiber and starch) and the bioavailability of basic minerals.
On a further technical note, the Rice, if not stored properly, may carry fungal poisons called aflatoxins, a potent trigger of liver cancer. A survey found that 6% of uncooked rice collected from markets in Seoul contained aflatoxins. Conventional boiling and steaming rice at under 100°C (212°F) are not sufficient to kill all aflatoxins. A study had shown that pressure cooking at higher than 100°C (212°F) was capable of reducing aflatoxin concentrations to safe levels.
Nevertheless, there is still a flaw, which is a serious problem if this is taken into account. Surveys show that since the cooker's main body/container is actually an aluminium container, the food inside can become toxic. If we take this seriously, it is better to choose the traditional method of fried rice, and there is no doubt that the pot method is absolutely healthy and good in all aspects.
After all, despite the taste, texture and other aspects, health is the top of everything and if we have to take proper measures in this, it is suggestable to proceed with the best rice cookers available in today’s market.