Kedgeree Rice Cooker Assisted Recipes

KEDGEREE

Steps:

• Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
• Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
• Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

KEDGEREE (RICE COOKER ASSISTED)

Steps:

• Put rice, salt and 2cups of water into rice cooker and turn on.
• When steam starts to escape, put the fish in the steaming basket over the rice - it needs 8 or so minutes depending on thickness to cook. It should finish about the same time as the rice is ready.
• Meanwhile, fry the onion in the oil in a skillet that has a lid and add the curry paste. Add the frozen peas after a few minutes to defrost and heat through.
• Remove skin from fish and flake.
• Tip the cooked rice into the skillet with the onion mixture and stir together well.
• Gently fold in the flaked fish, top with the boiled eggs and put lid on to warm through the dish over a gentle heat for a couple of minutes.
• Garnish with some chopped parsley and serve.