THIN RICE CAKES

      Title: THIN RICE CAKES
  Categories: Crackers
       Yield: 3 Servings
  
       2 c  Rice (white or brown)
       6 c  Water
       2 ts Salt, to taste
            Parchment paper or wax
            Paper
  
   Combine the rice, water, and salt in a large saucepan, cover, and
   bring to a boil. Reduce the heat to simmer. Cook for 45 to 60
   minutes, until all the water is absorbed and the rice is quite soft.
   
   "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 ordinarily. It should be
   very soft and mushy. Eat these rice cakes with fruit and cheese, or
   crack them into soups. 325~ F 45 to 55 minutes Preheat the oven to
   325~ F.
   
   Taste the rice and add salt to taste. Stir the rice well with a fork
   until mushy. Cut six sheets of parchement paper or wax paper the size
   of your largest baking sheet. (Parchment paper works best.) While the
   rice is still warm, measure out a third of it, about one cup, into
   the center of a sheet of the paper. Using your hands, shape the rice
   into a flat disk.
   
   Place a second sheet of paper over the rice and roll out to about
   3/16 inch thick. Keep the thickness as uniform as possible
   throughout. Carefully peel off the top sheet of paper.
   
   If you are using parchment paper, simply place the rolled rice, bottom
   sheet of paper and all, on an ungreased baking sheet.
   
   If you are using wax paper, you will need to grease your baking sheet
   lightly. Then pick up the wax paper and rolled rice and flip it, rice
   side down, onto the sheet. 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 cool. Use a metal spatula to loosen the wax paper if necessary.
   
   Bake for 45 to 55 minutes, or until crisp. Begin rolling the next 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 crackers. Yield: 3 large rice cakes.
   
   VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your
   favorite herbs, to the rice after cooking.
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