[Stoves] Rice cooking with steam

[Paul S. Anderson]

Dear Stovers and ARECOP readers,

I am in India until 20 Dec.  I want to cook rice with STEAM, not with direct
flame to the pot.  I know this is done in large pots (perhaps 150 liters or
even larger).  And I know that the Daxu cookstove from China has a rice steamer
as an "add-on" component built into the stove.  But I am not sure how that works
on the "family-size" cooking of rice.

In the big batches, it seems that the live-steam is bubbled upward through the
pot that has water and rice in it.  Steam brings it up to cooking temperature
without danger of burning the rice at bottom of the pot.  Cannot become hotter
than the steam (100 deg C).  Excellent for simmering.

But in the family size unit, from what I can see from the Daxu pictures, the
steam comes up into a pot-like container UNDER the pot of water and rice that
is then surrounded by the hot steam.  Is that correct?   I suspect that it
works well.

Is there any other way to do the cooking with steam?

If we understand that correctly, the issue for residential cookstove usage is to
make the steam and send it to the steamer that surrounds the pot of food.  Does
anyone have information on how that is done, especially being done safely?

What size of pipes?

What amount of water in the container?

Safety valve, or just a heavy pressure-cookier weight to force the low-pressure
steam to escape to the cooking vessel?

Is this type of steamed cooking done as a "stand-alone" device that can be
placed onto most stoves to make the steam?

Are there detailed plans anywhere, or suggestions?

Pros and cons of cooking rice with steam?

Awaiting your replies,

Paul
-- 
Paul S. Anderson, Ph.D., Geography professor - Emeritus
Telephone:  USA-309-452-7072 (residence and office)
Internet site:  www.ilstu.edu/~psanders
For my gasifier stoves info, go to:
http://bioenergylists.org/contributors#Paul_Anderson





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