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. ---------------------------------------------------------------------------
Nutrition
Ingredients
