The invention relates to a method for controlling a rice pressure cooker comprising a casing (10) closed by a lid, the casing (10) being fitted with a main heating element (17), with a vessel (11) placed in the casing (10), with an element (18) heating the upper edge of the vessel (11), with an element (19) heating the lid (12), with a controlled pressure relief valve (20), with a first temperature sensor (15) situated near the bottom of the vessel (11) and with a second temperature sensor (16) positioned 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 in such a way as to maintain for a duration of between 10 and 40 min a reference temperature comprised between 65 and 85°C inside the vessel (11)； - a heating step (B) that begins at the end of the determined soaking time and during which the controlled pressure relief valve (20) is in the closed position and the heating elements (17, 18, 19) are controlled in such a way as to achieve a reference temperature comprised between 115 and 120°C inside the vessel (1)； - a cooking step comprising a first phase (C) beginning as soon as the reference temperature is reached, and during which the controlled pressure relief valve (20) is kept in the closed position and the heating elements (17, 18, 19) are controlled in such a way as to maintain the reference temperature inside the vessel (11) for a determined duration comprised 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
