Well, what are the ingredients? Should be able to figure this out.

That sounds disgusting. If I didn't have butter, I just wouldn't even put anything in the rice. Let alone mayonnaise of any kind.

The answer is you cooked it. It didn't melt because the protein in the mayo solidified. Think of what happens when you put egg white in water. Your horror is a little unfounded.

You'd probably find something similar putting real mayo in boiling water, but I still can't wrap your head around why you would.

Fat is fat, vegan sourced or not. If you don't want to use animal fat, try coconut oil, a vegan margarine like Earth Balance, or just plain old olive oil. Healthier yet is to throw in some spices while it cooks - eg. A bay leaf, a few cardamom pods. The flavor change tricks your tongue into thinking there's a texture change.

I've been making rice for years without any fat, so it's certainly not a must.

Anonymous wrote:If you put it in there for the oil, why not just put in oil?

Ha ha, I'm out of oil, too. I need to go to the grocery store.

If you put it in there for the oil, why not just put in oil?

Anonymous wrote:Did it coagulate? (I have no idea what is in vegan mayo, tbh)

It stayed the consistency of jello. I sort of smooshed it with the back of the spoon then just gave up and covered the pot. it was incorporated into the rice when it was finally cooked.

Anonymous wrote:My mom makes one with tofu, vegetable oil and some spices.

But let's not kid ourselves, a main ingredient in any type of mayo is oil and fat. Hardly a healthy option no matter if it's vegan or not

Yes, that's why I put it in the rice -- for the oil. It turned out fine with no hint of may flavor.

This seems to me like it would lead to instant clogged arteries if it doesn't even melt in boiling water.

My mom makes one with tofu, vegetable oil and some spices.

But let's not kid ourselves, a main ingredient in any type of mayo is oil and fat. Hardly a healthy option no matter if it's vegan or not

1. What in the world would possess you to put mayo in rice? ew

2. What in the world does the solubility of vegan mayo have to do with its nutritional quality?

I'm still stuck on you putting mayonnaise in rice.

Did it coagulate? (I have no idea what is in vegan mayo, tbh)

I like to put a blob of butter into the pot when I make rice but we're out of it, so I put in about two teaspoons of vegan mayo instead. I figured it was better than nothing. I stirred it but it was pretty firm. I was washing dishes so I couldn't turn the pot down right away when it began to boil, and it must have boiled for a minute or two before I could get to it. When I stirred the rice, the mayo was still solid -- in rapidly boiling water. How is this possible? How can this be healthy for us to eat?