Rice cooks quickly in a pressure cooker because high pressure increases the boiling point of water. Under normal atmospheric pressure, water boils at 100°C. However, in a pressure cooker, the sealed environment raises the pressure, which in turn raises the boiling point of water to higher than 100°C. This allows the water and steam inside the cooker to reach higher temperatures, which accelerates the cooking process. The higher temperature results in faster heat transfer to the rice, softening it more quickly than it would at the normal boiling point. This principle is why pressure cookers are efficient for cooking not only rice but also other foods that benefit from being cooked at higher temperatures and in shorter times. Therefore, the correct answer is [B] High pressure increases the boiling point of water. This understanding is essential for efficient cooking and energy conservation in culinary practices.