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Kedgeree
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Ingredients
1½ oz. (3 tablespoons) butter
12 oz. (2 cups) long grain rice, cooked
8 oz. smoked haddock, cooked and flaked
2 hardboiled eggs, chopped
1 tablespoon chopped fresh parsley
Details
Serves: 4
Method
Put the butter in a heat resistant casserole. Heat on HIGH for about 1 minute until melted. Mix in the rice, haddock flakes and chopped eggs.
Cook on HIGH for 3 minutes. Leave for 2 minutes, then fork into a neat pyramid. Garnish with parsley and serve hot.
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