I have made congee in a rice cooker, on the stove, and in a slow cooker. All come out well, but they take a long time to get to the thick consistency that I like. Last night, I had a hankering for congee but didn't want to wait hours for it, so ended up not making it. But it occurred to me this morning - maybe I could have made it in a pressure cooker? Has anyone done this? Would you use less water than normal? (My general rule is 7-8 cups water to 1 cup white rice.) Will it foam too much?
I recently bought a pressure cooker and am still a little unsure of how to use it, so any tips would be appreciated. Thanks!