This is a quite definitive recipe, although the rice quantity is a bit excessive for the Western palate, and the peas are a rather odd addition. The yogurt is a lovely sharp change from the standard heavy cream.
If using a rice cooker, there's no need to cook the haddock: just steam it on top of the cooked rice on the Warm cycle, then flake it with chopsticks right where it lies.
I cook the rice in fish or chicken stock for added flavour, and always make enough for leftovers: kedgeree is the BEST omelette filling imaginable.
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This is a quite definitive recipe, although the rice quantity is a bit excessive for the...