The invention relates to a method for controlling a rice pressure cooker comprising a housing (10) closed by a cover (12), said housing (10) being provided with heating means (17, 18, 19), a controlled purge valve (20) and a temperature sensor (15), said method being characterised in that it comprises: a pressure-cooking step during which the purge valve is kept closed and the heating means (17, 18, 19) are controlled so as to keep the container (11) at a temperature of between 105°C and 120°C for a determined period of pressure cooking time of between 5 minutes and 15 minutes； a purge step starting at the end of the determined period of pressure cooking time, during which the purge valve is activated； a step of cooking at ambient pressure, starting at the end of the purge step and during which the purge valve (20) is kept open and the heating means (17, 18, 19) are controlled so as to keep the container (11) at the temperature of about 100°C for a determined period of time of between 10 and 50 minutes.
