Rice Cakes

1. 1

   Sprinkle the rice and salt into the boiling water.

2. 2

   Cover and cook slowly until the water is absorbed, 7-10 minutes.

3. 3

   Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.

4. 4

   Stir in 1 egg and 2 tablespoons of the butter.

5. 5

   Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.

6. 6

   Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.

7. 7

   Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.

8. 8

   Carefully dip each cake into the egg and then cover with crumbs.

9. 9

   Melt the remaining 4 tablespoons of butter in a skillet with the oil.

10. 10

    When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

No additional tips available.