|Smoked haddock||1 Pound (450 Gram)|
|Long grain rice||6 Ounce (175 Gram)|
|Water||3⁄4 Pint (400 Milliliter)|
|Eggs||2 , unshelled|
|Butter||2 Ounce (50 Gram)|
|Chopped parsley||30 Milliliter (2 Tablespoon)|
|Freshly ground pepper||To Taste|
Cut the haddock into two or three pieces.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Put the fish on the trivet.
Crease an ovenproof dish or solid separator and put the washed rice in it with 400 ml (3/4 pint) water and 5 ml (1 level tsp) salt.
Put the eggs in another separator.
Put the rice and eggs in the cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure slowly.
Take out the rice and fluff it up with a fork.
Take out fish, remove the bones and flake the flesh.
Shell the eggs and roughly chop them.
Melt the butter in the drained and rinsed cooker, stir in the rice, fish, egg, parsley and plenty of seasoning.
Reheat gently, uncovered, using a fork to stir now and again.
Pile the kedgeree on to a hot dish and serve with buttered toast.