This isn’t so much a recipe as an addiction.

What was it that first made me combine rice and mayonnaise?  A shortage, most probably.  An absence in my cupboard of any other kind of condiment.  Or perhaps it was just the happenstance of a lucky mistake; drunkenly reaching for a different sauce, and alighting on the mayonnaise instead.  Whatever the chance of circumstances, which brought these two unlikely elements into the same alignment, I can only give thanks that I was present when it happened.

Nowadays, I cannot eat rice without mayonnaise.  Even when combining rice with a curry sauce, I add a little mayonnaise on the side as a raita substitute.  The combination of rice and mayonnaise brings the comforting consistency of a sweet rice pudding to the savoury flavour of traditional boiled rice.

The challenge is to work out the optimum amount of mayonnaise that can be worked into the rice without losing the overall integrity of the dish.  This is purely a matter of trial and error.  Too little mayonnaise and its soothing cloying is lost within a couple of mouthfuls; too much, and you are entering into coronary heart disease territory.

Do I need to insult anyone’s intelligence with an actual recipe?

Oh, go on then.  If it is good enough for Nigella with her avocado on toast, it is good enough for me.

Rice and Mayonnaise
(Serves 1)

1. Heat a quarter cup of rice in a large saucepan of boiling water for 25 minutes (or as directed on the packet).
2. Drain and serve.
3. Add a tablespoon of mayonnaise and stir.
4. Never look back.

© Beery Sue

Beery Sue, gourmet to the midnight snackers.