Rice Cakes

Directions

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.