Rinse the rice three times under cold water, then put it into a large, heavy pot with 6 cups of water. Bring to a boil, lower the heat, cover the pot and simmer for 15 minutes. Turn off the heat and let the rice rest for another 15 minutes.

Drain the rice, clean the pot, fill it with water and bring to a boil again. Take a cup of rice and form it into a 6" cylinder. Place the rice at one end of a piece of aluminum foil, roll it over once and fold over the sides of the foil. Continue to roll and fold until the rice "log" is sealed.

Put the rice rolls in the boiling water and cook them for an hour. Remove them with a slotted spoon and let them cool for several hours or overnight. Open each roll, cut into 1/2" slices, arrange on a platter and enjoy.