This may be a traditional breakfast dish, but it makes a tasty lunch. If you don’t have any cream, just add a little milk or butter.
¼ cup long-grain rice
1 egg in its shell
2 tbsp butter
¼ tsp curry powder (optional)
1 cooked smoked haddock fillet, skinned and flaked
1–2 tbsp cream
freshly ground black pepper
1. Put the rice in a large bowl and pour over enough boiling water to cover generously. Stir well, then microwave for 8 minutes until soft, stirring once or twice. Alternatively, put the rice in a large mug and pour over enough boiling water to cover. Stir well, then microwave for 1½ minutes. Continue to microwave in 30-second bursts for 7 minutes, stirring and topping up with boiling water, as necessary, and being careful not to allow the liquid to boil over. Drain well and set aside.
2. Wrap the egg, in its shell, in kitchen foil. Put the egg in a bowl, cover with boiling water, then microwave for 5 minutes. Leave to stand for 2 minutes, then unwrap, peel and slice or chop roughly.
3. Put the drained rice in a large mug and stir in the butter and curry powder, if using. Gently stir in the haddock, cream and egg and season with pepper to taste. Microwave for 1 minute to heat through.