Smoked Haddock with Rice (Kedgeree - England)

This was originally an Indian dish that the English adopted. It can be served for brunch or supper.

4 hardboiled eggs
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1 pound smoked haddock or cod
1 large onion, chopped
1/4 cup butter or margarine
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
Minced parsley

Separate egg yolks from whites. Press yolks through sieve; chop whites. Heat water, rice and 1 teaspoon salt to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring. Remove from heat. Fluff rice lightly with fork; cover and let steam 5 to 10 minutes.

Cover fish with cold water. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Break fish into large flakes with fork, removing any bones and skin. Keep warm.

Cook and stir onion in butter in 10-inch skillet until tender. Stir in chopped egg white, rice, 1/4 teaspoon salt and the red pepper. stir in flaked fish gently. Serve on heated platter; sprinkle with egg yolk and parsley.

Yields 8 servings.