Kedgeree Recipe
Kedgeree rules the list of the best tasting dishes thanks to this recipe. This compelling Kedgeree is the Main Dish of choice for a winning meal. The marriage of the amazing flavors of Rice with other ingredients is the secret to this Kedgeree. My friends tried this Kedgeree the other day and they simply adored it. Do I need to say more?
Ingredients
1 cup (250 mL) long grain rice
6 hard boiled eggs
1 cup (250 mL) each milk and water
1/2 to 1 lb (250 to 500 g) smoked salmon
4 tbsp (60 mL) butter
Directions
The day before you're going to serve the Kedgeree, microwave rice.
Hard boil the eggs.
Place fish in a microwave-safe dish, cover with milk and water.
Cover and heat 4 minutes at HIGH.
Let stand 15 minutes.
Drain fish in colander 15 minutes.
Break up in pieces and add to the rice.
Chop the hard boiled eggs into small pieces and add to the rice and fish.
Place the butter in a small microwave-safe dish and microwave 2 minutes at HIGH.
Pour into the rice mixture and stir with two forks to blend.
Add pepper to taste.
Refrigerate overnight.
To serve, lightly butter a microwave-safe dish.
Pour in the rice and fish mixture.
Cover with waxed paper.
Microwave 8 minutes at MEDIUM, stir lightly with a fork.
Adjust seasoning.
If the rice is not hot enough, heat 2 minutes at a time at MEDIUM.
Hard boil the eggs.
Place fish in a microwave-safe dish, cover with milk and water.
Cover and heat 4 minutes at HIGH.
Let stand 15 minutes.
Drain fish in colander 15 minutes.
Break up in pieces and add to the rice.
Chop the hard boiled eggs into small pieces and add to the rice and fish.
Place the butter in a small microwave-safe dish and microwave 2 minutes at HIGH.
Pour into the rice mixture and stir with two forks to blend.
Add pepper to taste.
Refrigerate overnight.
To serve, lightly butter a microwave-safe dish.
Pour in the rice and fish mixture.
Cover with waxed paper.
Microwave 8 minutes at MEDIUM, stir lightly with a fork.
Adjust seasoning.
If the rice is not hot enough, heat 2 minutes at a time at MEDIUM.
