Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.74 Kcal (1829 kJ) | ||
| Calories from fat | 250.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.83g | 43% | |
|---|---|---|---|
| Cholesterol | 128.86mg | 43% | |
| Sodium | 520.78mg | 22% | |
| Potassium | 182.65mg | 4% | |
| Total Carbs | 37.06g | 12% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 8.54g | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 130.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 172.23 Kcal (721 kJ) | ||
| Calories from fat | 98.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 43% | |
|---|---|---|---|
| Cholesterol | 50.82mg | 43% | |
| Sodium | 205.38mg | 22% | |
| Potassium | 72.03mg | 4% | |
| Total Carbs | 14.61g | 12% | |
| Sugars | 2g | 20% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 3.37g | 17% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 9% | |
| Calcium | 51.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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