Keeping rice and dal in the cooker

Pressure cooking:
Fill the cooker with about an inch of water. Take another vessel and fill it with rice. Add water.

Raw rice: rice:water = 1:2
Boiled rice:rice:water = 1:(2.5)

Close the lid of the cooker and put the whistle.
After 3 whistles; about 20 min, switch of the stove and let the cooker cool down.

You can also directly cook rice in the cooker instead of a vessel.
Using vessels; the 3 tier ones, helps you to multi task. You can cook dal/parupu in one and some vegetables in another simultaneously with rice as follows.

After keeping rice and water in the first vessel, take one cup of dal in the second vessel and nicely soak it by pouring water. Add 1/4tsp asafoetida and 1/4 turmeric powder and mix well.

In the 3rd vessel, add potatoes or any vegetable and fill it with water.

Stack the 3 vessels on top of one another and keep it inside the cooker. (Remember to fill an inch of water in the cooker before placing this stack).

Put the cooker on stove, close the lid and place the whistle and let it cook until 3 whistles ; about 20 min.

Wash the gasket and let it hang in a cool place. Once a month or so, you can keep the gasket in the freezer for a few hours. This helps to keep the gasket firm.