From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety).
I've tried using a pressure cooker and it's pretty fast, but there's the initial heat up time needed to reach high pressure and then the depressurization time after cooking.
I've been able to get fluffy white rice within 12 mins in an electric pressure cooker, including depressurization, but this is still a little to slow.
Any ideas? I'm trying to reach 5-6 mins total, from the moment I apply heat to when I start eating.