I experienced the exact same thing twice yesterday. First time through I made it at full pressure and could smell it burning within minutes of hitting full pressure. Second time through I only went a half bar (8 psi) for 18 minutes and I still wound up with the same burned mess (although slightly less charred). I measured every ingredient down to the gram. Once at pressure, I took the gas flame as low as possible and still maintaining pressure. Something seems wrong with the amount of liquid, as both times my pans were completely dry and burnt. I've noticed a few other posters experiencing the same thing. Has anyone verified the water amount in the recipe? It seems shocking low for 25 minutes at full pressure.
