Rice Cakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup short-grain rice
• 1/2 teaspoon salt
• 1/2 cup water, boiling
• 2 tablespoons oil
• 6 tablespoons butter
• 1 1/2 cups breadcrumbs
• 1 cup milk
• 2 eggs

Recipe

• 1 sprinkle the rice and salt into the boiling water.
• 2 cover and cook slowly until the water is absorbed, 7-10 minutes.
• 3 add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• 4 stir in 1 egg and 2 tablespoons of the butter.
• 5 spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• 6 beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• 7 shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• 8 carefully dip each cake into the egg and then cover with crumbs.
• 9 melt the remaining 4 tablespoons of butter in a skillet with the oil.
• 10 when hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.