[Stoves] Rice cooking with steam

[Mr.D M P Bandara]

Dear Dr. Paul,

I am D M Punchibanda from Sri Lanka. You may remember me as I have 
communicated with you on my natural draft wood gas stove, and the forced 
draft stove which I presented at AIT thailand few years back. I am a 
Mechanical Engineer, an inventer and a stove developper.

I  have already developped a  " Domestic type bio mass rice cooker " unit 
which will be commercially available in the sri Lanken market in few weeks. 
this unit was developped with similar feature to electric rice cooker.

Main features of the cooker.

Capacity : 01 kg of rice at a time.

Fuel : 02 coconut shells crushed in to 01 inch size pieces ( 170g ) or any 
bio mass chips

cooking time : 40 min

Water in outer container : about 01 cup ( tea cup )

rice container is heated by the steam.

Portable

cooked rice is kept for about 08 hrs without any additional fuel.

No attention required after start.

No burning of rice occur.

In addition to rice cooking, boiling of water ( 03 lit ) or cooking of any 
grain can be done.

photo graph is attached.

Thanks

Punchi
 ( D M Punchibanda )




----- Original Message ----- 
From: "Paul S. Anderson" <psanders at ilstu.edu>
To: "STOVES - Listserve" <STOVES at LISTSERV.REPP.ORG>
Cc: "ARECOP - Listserve" <arecop at yahoogroups.com>
Sent: Sunday, November 18, 2007 4:10 PM
Subject: [Stoves] Rice cooking with steam


> 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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>
>
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