Ingredients:
100g rice
1.3 liters water + stock
Spoonful of oil -- not necessary
Salt
Soy sauce
Throw everything in the electric pressure cooker and cook at high pressure for 20 minutes.
Release pressure and open the pot. Stir, then put it back in the pressure cooker for another 10 minutes. At this point, you may also add meat or meatballs.
Notes:
I've found that leaving it in the pressure cooker for 30 minutes straight causes the rice to clump at the bottom. I'm afraid of burning the porridge, plus the texture seems more silky if I give it a stir part way through.
Pork scotch fillet does wonderful things sitting 10-15 minutes in the pressure cooker.
