| 1 | Combine the rice, water, and salt in a large saucepan, cover, and bring to a boil. |
| 2 | Reduce the heat to simmer. |
| 3 | Cook for 45 to 60 minutes, until all the water is absorbed and the rice is quite soft. |
| 4 | "cooked whole grain rice and salt are the only ingredients in these crispy thins. |
| 5 | It may take you a couple of tries to perfect the rolling technique. |
| 6 | They key to success is to cook the rice in more water and for much longer than you would ordinarily. |
| 7 | It should be very soft and mushy. |
| 8 | Eat these rice cakes with fruit and cheese, or crack them into soups. |
| 9 | 325°F f 45 to 55 minutes preheat the oven to 325°F f. |
| 10 | Taste the rice and add salt to taste. |
| 11 | Stir the rice well with a fork until mushy. |
| 12 | Cut six sheets of parchement paper or wax paper the size of your largest baking sheet. |
| 13 | (parchment paper works best). |
| 14 | While the rice is still warm, measure out a third of it, about one cup, into the center of a sheet of the paper. |
| 15 | Using your hands, shape the rice into a flat disk. |
| 16 | Place a second sheet of paper over the rice and roll out to about 3/16 inch thick. |
| 17 | Keep the thickness as uniform as possible throughout. |
| 18 | Carefully peel off the top sheet of paper. |
| 19 | If you are using parchment paper, simply place the rolled rice, bottom sheet of paper and all, on an ungreased baking sheet. |
| 20 | If you are using wax paper, you will need to grease your baking sheet lightly. |
| 21 | Then pick up the wax paper and rolled rice and flip it, rice side down, onto the sheet. |
| 22 | Then carefully peel the wax paper off the top. |
| 23 | The wax paper may stick to the rice, but don"t worry if holes form in spots. |
| 24 | You are going to crack these crisps up anyway when they cool. |
| 25 | Use a metal spatula to loosen the wax paper if necessary. |
| 26 | Bake for 45 to 55 minutes, or until crisp. |
| 27 | Begin rolling the next 2 crisps while the first is baking. |
| 28 | If the edges get done before the centers, gently break them off and allow the rest to continue baking. |
| 29 | Cool the large crisps on racks and break into irregularly shaped individual crackers. |
| 30 | Yield: 3 large rice cakes. |
| 31 | Variations: add 2 to 3 tablespoons toasted sesame seeds, or your favorite herbs, to the rice after cooking. |
