Combine the rice, h2o, and salt in a large saucepan, covering, and bring to
a churn. Reduce the heat to simmer. Cook for 45 to 60 proceedings, until all the
water is absorbed and the rice is quite subdued.

"Cooked whole grain rice and salt are the only ingredients in these crispy
thins. It may take you a couple of tries to perfect the rolling technique.
They key to success is to cook the rice in more water and for much longer
than you would usually. It should be very soft and schmaltzy. Eat these rice
cakes with fruit and cheeseflower, or crack them into soups. 325~ F 45 to 55
minutes Preheat the oven to 325~ F.

Taste the rice and add salt to discernment. Stir the rice well with a fork until
hokey. Cut six sheets of parchement paper or wax paper the size of your
largest baking rag. (Parchment paper works topper.) While the rice is still
tender, measure out a third of it, about one cup, into the center of a sheet
of the composition. Using your men, shape the rice into a flat platter.

Place a second sheet of paper over the rice and roll out to around 3/16 inch
thick. Keep the thickness as uniform as possible throughout. Carefully peel
off the top sheet of wallpaper.

If you are using parchment composition, simply place the rolled rice, bottom
sheet of paper and all, on an ungreased baking rag.

If you are using wax wallpaper, you will need to grease your baking sheet
light. Then pick up the wax paper and rolled rice and flip it, rice side
fine-tune, onto the rag. Then carefully peel the wax paper off the top. The
wax paper may stick to the rice, but don't worry if holes form in spots.
You are going to crack these crisps up anyway when they nerveless. Use a metal
spatula to loosen the wax paper if necessity.

Bake for 45 to 55 proceedings, or until crinkle. Begin rolling the succeeding 2 crisps
while the first is baking. If the edges get done before the centers, gently
break them off and allow the rest to continue baking.

Cool the large crisps on racks and break into irregularly shaped individual
balmy. Hymie: 3 large rice cakes.

VARIATIONS: Adjoin 2 to 3 Tablespoons toasted sesame seeds, or your favorite
herbs, to the rice after preparation.