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Ingredients
| white rice: 1/2 cup |
| salt: 1/2 tsp |
| water: 1/2 cup (boiling) |
| vegetable oil: 2 Tbl |
| salted butter: 6 Tbl |
| bread crumbs: 1 1/2 cups |
| 2% milk: 1 cup |
| eggs: 2 |
Rice Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- 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.