Rice Cakes - cooking recipe

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

Preparation

Sprinkle the rice and salt into the boiling water.
Cover and cook slowly until the water is absorbed, 7-10 minutes.
Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
Stir in 1 egg and 2 tablespoons of the butter.
Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
Carefully dip each cake into the egg and then cover with crumbs.
Melt the remaining 4 tablespoons of butter in a skillet with the oil.
When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.