Asian Rice for Fish

by Charlie McCarthy, Sr.

Ingredients

• 12 cups rice
• 1/2 cups vinegar
• 1/2 cups sugar
• 1/2 cups mayonnaise
• 1/2 cups cilantro
• salt
• pepper

Recipe

1. Cook the rice as per usual.
2. Combine the vinegar and sugar in a sauce pan and heat until the sugar is dissolved. Pour this syrup over the cooked rice and mix well.
3. Fold in the mayonnaise and cilantro. Mix well. Adjust with salt and pepper. Chill and refrigerate for up to 3 days.
4. When serving, heat up a non-stick frypan. Make a small rice cake using 1/2 cup of the rice mixture. Now fry on both sides until warmed through and slightly crunchy. Adjust the frypan's temperature accordingly.

Enjoy!