PEFECT UNDER PRESSURE

Ahh...what a lovely Sunday afternoon to enjoy some pupus with rice. As I strolled over to the kitchen, there was one fatal error: NO RICE!. AHHH. WHAT WOULD I DO?! Then, that epiphany came again, first one all year! White-Rice Doc! came down to me and simply pointed out this highly specialized pressure cooker. However, Brown-Rice DOC! came down to refute such a foolish observation. He stated, "FAILURE!, how can that rice cooker be any better than another one?" In a calm and lilting voice, White-Rice DOC! showed me the way. This pressure cooker was no ordinary cooker, but rather a special one. When closed, the lid provided a air tight seal around it, keeping volume constant. As the cooker heats up, the temperature begins to rise, and because of PV=nRT, the pressure also begins to increase. With such an increase in pressure and temperature, the properties of water allow it to be at a temperature higher than 100C or 373 K (cause kelvin is more properly used). This allows the rice to cook at a higher temperature and therefore in less time. WOW! exclaimed Brown-Rice DOC!. He was simply amazed at the wonders of such a pressure cooker. Thanks to the ideal gas law, pressure makes the perfect rice and satisfies a sudden Sunday urge. Thanks White-Rice DOC!without your help, I would've starved to death, worst off, Brown-Rice DOC! would've made me use to slower cooker. Lesson of the week: Always have cooked Rice on hand, otherwise hungry chihuahuas might attack you.