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Published on Mar 6, 2011
Hello to Rudolf from Sweden. Here is the deconstruction of the rice cooker stove. It is my favourite because it is stable, wind resistant, and provides the right temperature and duration for cooking two servings of rice totally unattended. Just add the fuel and light. Once the rice is cooked the fire self-extinguishes and the remaining charcoal keep the rice hot for 45 minutes.
When I experimented with cooking rice indoors, it produces only 11ppm of CO emissions when measured by holding the CO detector directly above the hotest part of the exhaust. There was almost no smell to speak of and no smoke at all. I had it sat on on a dinner plate on my kitchen table and the plate did not get hot.
The characteristics which made this stove excellent for cooking rice also happens to make this stove excellent for cooking pasta or reheating soup with the minimum amount of fuel.
Just as there are designs for electric rice cooker, coffee maker, toaster, kettle, etc, I think it would be worthwhile to design woodgas stoves optimized for each application.
To keep the rice from boiling over, you must wash the rice three times to get rid of the starch coating. Otherwise too much water spills over the edge of the pot and the rice comes out too dry.