|Long grain rice||1 Cup (16 tbs), 250 ml|
|Hard boiled eggs||6|
|Milk||1 Cup (16 tbs), 250 ml|
|Water||1 Cup (16 tbs), 250 ml|
|Smoked salmon||1 Pound, 250 to 500 g|
|Butter||4 Tablespoon, 60 ml|
|Coriander leaves||1 Tablespoon|
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.
Chop the hard boiled eggs into small pieces and add to the rice and peas.
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.
To serve, lightly butter a microwave-safe dish.
Pour in the rice.
Cover with waxed paper.
Microwave 8 minutes at MEDIUM, stir lightly with a fork.
Add coriander leaves
If the rice is not hot enough, heat 2 minutes at a time at MEDIUM.