Pasta, Noodles and Rice Recipes - Kedgeree Recipe

Cook the rice in boiling salted water for about 12 minutes, or according to the packet instructions, until each grain is dry and fluffy, then set aside.

Poach the haddock in a little water for 10 minutes, drain and break the fish into large flakes.

Meanwhile, shell the eggs, cut half an egg into wedges for a garnish and chop the rest.

Heat the butter or margarine in a large frying pan, add the fish and the cooked rice and just enough milk or cream to moisten.

Heat gently, stirring carefully, so the flakes of fish are not broken. Add the chopped eggs to the mixture and season to taste with salt and pepper.

Spoon on to a warmed dish, garnish with the egg wedges, sprinkle with the parsley, and serve.