Rice Cakes

• 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

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.

shortgrain rice, salt, water, oil, butter, breadcrumbs, milk, eggs

Taken from www.food.com/recipe/rice-cakes-130509 (may not work)