Preparation:
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, or until all the water is absorbed and the rice is quite soft.
Preheat the oven to 325.
Taste the rice and add salt to taste. Stir the rice well with a fork until mushy. Cut six sheets of parchment 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 hand, 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. Your 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 center, gently break them off and allow the rest to continue baking.
Cool the large crisps on racks and break into irregularly shaped individual crackers.
VARIATIONS: Add 2 to 3 tablespoon toasted sesame seeds, or your favorite herbs, to the rice after cooking.
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