Rice cakes

Note: this recipe has been adapt, from https://www.food.com. expect for *

Serves: 6

3/4 cup short grain rice (preferably brown)
3/4 tsp. Salt
 3/4 cup water, boiling
3 Tbsp. Oil
1/2 + 1 Tbsp butter
1 pt + 1/4 cup breadcrumbs
1/2 cup milk
 3/4 cup poppy seeds *
 3 eggs

Directions:

Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add Milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 Tbsp of butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate. Beat the remaining egg in a shallow dish and put crumbs on a piece of wax paper. Shape 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 Tbsp of butter in a skillet with oil. When  hot, fry the cakes until golden brown; don't  cook them to quickly or the inside will remain cold.