Start off with cooking the rice and hard-boiling the eggs.

Meanwhile open a can of sweetcorn and drain the juice. Cut the crab sticks, dill pickles and onion (optional) into small pieces. Throw these in a large serving bowl.

Add cooked and cooled rice (rinse it under cold water) and peeled eggs that you have either smashed with a spoon or finely chopped. Mix everything with a wooden spoon.

In a small bowl, combine the mayo, sour cream, salt and pepper and pour this over the salad. Mix until well combined.

Chill in the fridge overnight before serving.

Enjoy!