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Cocktails and Spirits with Paul Clarke: Gin and Genever
I have some Dutch relatives and it seems that there are certain customs surrounding the jenever. My relatives always keep it in the fridge or freezer. They also always serve it in small glasses - straight up. They are about the size of a shot glass, but usually with a stem - and often cut glass. It is sipped - not slammed. Another thing that I've always found interesting is that when they pour it, they always pour the glass very full - like to the brim. Also, when the jenever is chilled like this, it pours like a thin syrup.
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I use a pressure cooker too - have for years, but I've got to be honest, I don't think it makes the best rice. White rice tends to be very clumpy and NOT fluffy. Brown rice is better, in fact brown rice does just fine in the pressure cooker.
(I'm not Chinese and I don't have a rice cooker.)