The invention relates to a method for controlling a pressurized rice cooker comprising a housing (10) closed by a lid, the housing (10) being equipped with a heating element (17), a tank (11) ) placed in the housing (10), an element (18) heating the upper edge of the tank (11), a member (19) heating the lid (12), a valve (20) depressurization controlled, a first temperature sensor (15) located near the bottom of the tank (11) and a second temperature sensor (16) placed in the lid (12), the method being characterized in that it comprises: - a soaking step (A) during which the heating elements (17, 18, 19) are controlled to maintain for a period of between 10 and 40 min, a set temperature of between 65 and 85 ° C. to inside the tank (11)； - A heating step (B) starting at the end of the determined duration of soaking during which the valve (20) controlled depressurization is in the closed position and the heating elements (17, 18, 19) are controlled to achieve a set temperature between 115 and 120 ° C inside the tank (1)； - A firing step, comprising a first phase (C) starting as soon as the set temperature is reached, during which the piloted depressurization valve (20) is kept in the closed position and the heating elements (17, 18, 19) are controlled to maintain the set temperature inside the tank (11) for a specified period of time between 2 and 6 min.L'invention concerne un procédé de commande d'un cuiseur à riz sous pression comprenant un boîtier (10) fermé par un couvercle, le boîtier (10) étant équipé d'un élément chauffant (17) principal, d'une cuve (11) placée dans le boîtier (10), d'un élément (18) chauffant le bord supérieur de la cuve (11), d'un élément (19) chauffant le couvercle (12), d'une valve (20) de dépressurisation pilotée, d'un premier capteur (15) de température situé à proximité du fond de la cuve (11) et d'un deuxième capteur (16) de température placé dans le couvercle (12), le procédé étant caractérisé en ce qu'il comprend : - Une étape de trem
