Asian Rice for Fish
by Charlie McCarthy, Sr.
Cookware
- sauce pan
- non-stick frypan
Ingredients
- 12 cups rice
- 1/2 cups vinegar
- 1/2 cups sugar
- 1/2 cups mayonnaise
- 1/2 cups cilantro
- salt
- pepper
Instructions
Step 1
Cook the rice as per usual.
Step 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.
Step 3
Fold in the mayonnaise and cilantro. Mix well. Adjust with salt and pepper. Chill and refrigerate for up to 3 days.
Step 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.