Rice is a staple food around the world, with a variety of cultures and traditions, every country has different ways of making rice dishes. Biryani Rice, for example, represents India in the world’s most processed rice.
The English country has a special food in the form of rice which is very popular, Kedgeree is a typical British rice processed food that has an influence from India. Rice is made with special curry spices like Indian cuisine but is served with a rich complement of English elements. Parsley, boiled eggs and cream are also often added in the kedgeree. In London you can find many restaurants serving kedgeree.
Quoted from The Culinary media page The Daily Meal released The World’s 20 Greatest Rice dishes based on the taste and uniqueness of serving rice from various countries. Indonesia as a country with rice staple food turns into the list.
- 475g/1lb 1oz undyed smoked haddock fillet, cut in half
- 2 bay leaves
- 200g/7oz basmati rice, rinsed in cold water and drained
- 4 free-range eggs
- 100g/3½ frozen peas (optional)
- 40g/1½oz butter
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 heaped tbsp medium curry powder
- 3 tbsp double cream
- 3 tbsp chopped fresh parsley
- ½ lemon, juiced
- freshly ground black pepper
Place the haddock in a large frying pan, skin-side up. Pour over 500ml/17fl oz water, add the bay leaves and bring the water to a gentle simmer. Cook the fish for 8-10 minutes until it is just done and flakes easily. Drain in a colander set over a bowl, reserving the cooking liquor, and discard the bay leaves.
Pour the cooking liquor into a medium saucepan and stir in the rice. Cover with a lid and bring to the boil. Reduce the heat and simmer the rice very gently for 10 minutes. Turn off the heat and leave the rice covered for 3-5 minutes more. By this time it should have absorbed all the fish liquor.
While the rice is cooking, bring some water to the boil in a medium pan. Add the eggs and cook for eight minutes. Drain them in a sieve under cold running water and when cool enough to handle, peel them carefully and set aside. Cook the peas, if using, in a small pan of boiling water and drain.
Melt the butter with the oil in a large pan and cook the onion over a low hear for five minutes until well softened, stirring occasionally. Add the curry powder and cook for another 3 minutes, stirring constantly. Place the cooked rice into the pan and stir in the onions. Add the peas, cream, parsley and a few twists of ground black pepper.
Flake the fish into chunky pieces and add these to the pan. Gently stir the lemon juice and cook for 1-2 minutes. Cut the eggs into quarters and place them on the rice. Cover the pan with a lid and heat through for 2-3 minutes or until the eggs are warm, then serve.
If not serving immediately, tip the kedgeree into a warm dish and dot with a few cubes of butter. Cover with foil and keep warm in a low oven for up to 20 minutes before serving.