The present invention relates to a rapid rice cooking method and more particularly relates to a rapid rice cooking method using pressure-type rice and water separation. In the rapid rice cooking method of the present invention, a pressure cooker and a liftable inner pot are cooperated with each other, such that water and rice grains immersed in the water in the pressure cooker can be quickly boiled so as to enable the rice grains to be rapidly softened and sufficiently expanded and absorbed with water the inner pot is then controlled to be lifted so as to separate the rice grains from the water, and then water vapor in the pressure cooker is utilized to continuously steam the rice grains until the rice grains are 100% cooked. The completely-cooked rice grains stop absorbing water and therefore not immersed in the water, so the rice grains can be rapidly cooked and each rice grain is saturated, flexible, sparkling and clear. Particularly, with the cooking method of the present invention, the time for cooking the rice grains can be reduced in comparison to conventional skills, over-dried or over-wetted and softened rice grains can be prohibited, and the purposes of the rice grains to be tasted with less dense, tenderly chewy, spongy and soft can be surely attained.本發明係有關於一種快速之煮飯方法,特別是指一種壓力式米、水分離之快速煮飯方法。其係藉由壓力鍋與可升降之內鍋配合,而能快速將浸泡於壓力鍋內之米、水煮沸,使米粒迅速吸水膨脹,然後控制內鍋上升將米、水分離,再利用壓力鍋內之蒸氣,而持續將米粒完全蒸熟,當米粒完全熟透後即不再吸水,且不會浸泡在水裡,因此煮飯速度極快並使米粒顆顆飽滿富彈性且晶瑩剔透,尤其可縮短傳統飯鍋之煮飯時間,更能防止米粒過於乾硬或濕軟,確實達到米粒鬆Q綿軟之目的。31...內鍋32...壓力鍋33...加水34...蒸煮35...分離36...水蒸氣37...完成
