4. DESCRIPTION
SAFETY R1CE- COOKER
A. INVENTION-Equipment and Parts (Safety Rice-Cooker)
B. OPERATION OR METHOD OF PERFORMANCE (Cooking Procedure).
C ADVANTAGES.
A. INVENTION Equipment and the Parts (See the Drawings on page-4.)
Parts:
1. Vessel for cooking.
2. Specially Designed Stxainer with a cross-bar.
3. Lid
4. U-handle
5. Hook with handle
The materal used for making all the parts of this equipment can be stainless-steel.
1. Vessel for cookiag.
The vessel for cooking is the main vessel which can be double walled so the heat within the vessel will be retained longer. This will save the energy for heating, either the gas or electricity. The 'Safety Rice-Cooker' can be made in different capacity.
2, Specially Designed Strainer
The strainer is made to fit exactly to each main vessel of the cooker. It has multiple holes at the bottcan plate for passing rice-water when it is lifted up. The size of the holes is such that the uncooked rice will not pass through the holes. The strainer will separate the cooked rice from boiling water when it is lifted within the vessel. Since the strainer has holes only at the bottom hot water will not splash from the sides. It has a cross-bar at the centre on which the hook will be engaged when the strainer is lifted. The cross-bar is detachable from the strainer.
4.Lid The lid is used to cover the vessel during cooking It has a small hole at the centre to pass the hook for lifting the strainer up. The lid will protect the heat while cooking and saves energy either gas or electricity. The lid will also keep the rice warm for long time after cooking Also it will prevent dust falling in the cooked rice. It is on the lid the counter-pressure is applied while lifting the strainer up within the vessel when die rice is separated from water.

4. U-Handle With the help of the U-Hande the strainer can be lifted up above the water within the main vessel, at the end of cooking. The groove at the middle will facilitate to rest the guard of the hook preventing the strainer going down back in to the water.
5.Hook. The hook is for lifting the strainer with in the vessel at the end of cooking to separate the rice from hot rice-water. It has an oval or round ring at the top, a hook at the tower end and a guard at the middle. The ring is used to hold while lifting the strainer, the hook is for engaging the cross bar of the strainer and the guard will prevent the strainer going back down in to rice-water

B. OPERATION, OR PERFORMANCE (Method of cooking)
First clean all the parts of the cooker well Measure the required quantity of rice in a cup and clean the rice in any other dish. Please see the capacity of the cooker before measuring the rice. Keep the strains with cross-bar inside the vessel down so that the bottom of the strainer is in close contact with the bottom of the vessel. Put the rice inside the strainer which is already in the vessel After putting the rice don't lift the strainer up. Though the uncooked rice usually will not pass through the smaller holes, it is safer that the bottoxn of the strainer to be in constant contact with the bottom of the vessel. Pour water according to the following table.
For one cup of rice—- 9 cups of water
For two cups of rice -— 12 cups of water
For three cups of rice —- 15 cups of water
For four cups of rice 18 cups of water
Cover the vessel with the lid and keep the vessel over the gas-stove or electric-cooker. Boil the water with the rice well and cot off the gas or switch off the electricity. This is to save the gas or electricity. (Continuous heating till the rice is cooked can be done but that is merely a waste of gas and electricity.) Leave it for about 30 to 45 minutes. You may leave it for hours if you are going out for work. Then heat again till the water bods well See the rice whether cooked enough according to your need. Because some need less cooked and some need well cooked rice. If not cooked according to your need, continue heating till it is cooked enough. Last few minutes don't use the lid. This will allow the lid to cool down so that it is easy to handle the lid in the final stage of cooking. The cooking time depends on the variety of rice also. Boiled rice needs more time and white rice needs less. Cut-off the gas or switch off the electric-cooker.
Introduce the hook through the center hole of the lid and cover the vessel with the lid Engage the hook with the cross-bar of the strainer. Keep the U-handle over the lid Keeping pressure down at the U-handle resting on the lid and by pulling up the handle of hook the strainer can be lifted up maximum within the vessel itself Don't pull it out of the vessel with the lid Engage the guard of the hook in the small gap at the middle of the U-handle so that the strainer with the cooked rice in it will rest above the water level in die vessel. Leave it for minimum 5 to 10 minutes to drain the water completely and to dry the rice. If not urgent you can keep the rice warm for more than one hour in the same setup.
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Remove the strainer with the lid holding the handle and keep it in a tray. Detach the U-handle and hook from the lid Then cover the strainer with the lid The rice in the strainer is ready for serve.
The vessel will contain only rice-water and can be removed later when it is cold.
C. ADVANTAGES.
1. It is very safe because there is no chance of scalding (Bum) with boiled
water when compared with other methods of separation of rice from water
in traditional cooking.
2, Easy to handle for those who are unable to lift weight?
3, There is no need to carry the whole cooking vessel with the boiling water and rice in it away from the stove up to the sink which may be far end of the kitchen, to drain the water.
4. It saves the energy because the vessel is heat protected.
5 The equipment is simple and cheaper so that common man affords to buy.
6, Rice cooked using excess water and straining gives better taste than the rice cooked with optimum quantity of water which is completely absorbed by the rice as in some other modem cookers.
7 More over rice cooked in excess water will have less carbohydrate content which is harmful for diabetic patients. Consuming large quantity of carbohydrate will make the Pancreatic gland to overwork to produce more insulin to handle the excess carbohydrate. This overload in long time can be a cause of failure of pancreas to produce insulin in normal persons to become diabetic.
8. There is no chance of charring or discolwation of rice.

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5. CLAIMS
I claim that the following invention and design are from my own ideas and I deserve the full credit of these ideas. Therefore I have the right to get the Patent granted in my name.
1. The idea of lifting the rice with the specially designed strainer bad keeping up above the water to separate and dry the rice using the special lid, hook and the handle is the new idea developed by me. This invention will be applied to develop an automatic rice cooker and I claim it will be my sole right to use this technique in the automatic version and the work is in progress.