Oh, I had no doubt that rice will cook in a pressure cooker. It just seems over kill, especially in a high end Hotel with zero kitchen facilities in the rooms.
If it was “the same type as used by the Boston bombers” it was not electric.
My Grandmother had a Masters in Home Economics from UT, Austin. I watched her, my Mother and my Aunt can likely over ¼ million jars during their life times. The only thing I remember them cooking in a pressure cooker when not canning was dry beans when in a hurry.
Having worked industrially and traveling over 30 years, I can tell you we cook in crock pots more than anything else except maybe a microwave. I still cook two to three meals a week in a crock pot. The only time I remember any of the guys using a pressure cooker was when some of them tried to cook dry pinto beans above 7,000 feet elevation. They boiled them for three days and they were still hard (LOL), then went and bought a pressure cooker...
I’ve never tried to cook anything at high elevation. I hope I never have to.
There are some things that I prefer to cook in the pressure cooker, over any other method. It makes many cuts of meat melt-in-your-mouth tender. If I have a bargain batch of green beans that tend to be tough, I wouldn’t cook them any other way. The pressure cooker makes them tender while retaining their shape, color and flavor. You can boil Brussels sprouts forever until they lose most of their flavor and they still won’t be as tender as they are from the pressure cooker. Tender, flavorful and green. If you want to reheat leftovers quickly without overcooking them and drying them out, the pressure cooker is your friend. I precook ribs before grilling or smoking them. The pressure cooker makes them moist and tender while sealing in the flavor. And pressure cooked beef stew is to die for!
I think I’ll be using my pressure cooker a lot this week. LOL