11/08/07

Copyright Michael Coatesworth.

Last revised: November 08, 2007

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Kedgeree

2 hard-boiled eggs

1 tbsp parsley

4 c water

1 tsp salt

2 c long-grain rice

1/2 lb smoked haddock

1 oz butter

2 tsp curry powder

Boil eggs and rub through a sieve. Chop parsley fine and set aside. Boil water, add salt. Pour rice in boiling water slowly; let boil uncovered for 15 minutes. Meanwhile, boil haddock in another pan on high flame for 10 minutes. Remove from fire; remove bones from fish and flake meat. Drain rice and set aside. Heat butter in a saucepan; add curry powder and rice; stir. Add smoked haddock to rice and cook for 5 minutes; add 1/2 of hard-boiled eggs. Remove from fire and place on a platter. Garnish with remaining eggs and parsley.

Tomato Rice with Meatballs

2 c cheddar cheese

1 egg

1/2 lb beef, minced

1 tbsp cooking oil

4 oz rice

1 small onion, chopped

1 c tomato soup

1/2 pint water

1/2 tsp salt

Dash of pepper

1/4 tsp mustard

1/4 tsp mixed dried herbs

Grate cheese and beat egg. Add to meat and mix well. Shape mixture into balls, adding dry flour if needed. Heat oil and fry balls until brown. Put rice and balls in a casserole. Saute onion and cook for 2 minutes; add tomato soup, water, salt, pepper, and herbs. Bring to a boil, stirring constantly. Pour this mixture into the casserole. Cover and bake 350 degrees F for 40 minutes. Stir before serving.

Rice Cake

4 oz butter or margarine

4 oz sugar

2 eggs

1 tbsp water

1/2 tsp vanilla essence

3 oz rice flour

1 oz self-rising flour

1/4 tsp salt

Cream butter or margarine and sugar together in a bowl until light and fluffy. Beat eggs, water, and vanilla essence together and gradually add to creamed mixture, beating after each addition. Fold in rice flour, self-rising flour, and salt. Spread mixture in a 7-inch sandwich tin. Bake in 375 degrees F oven for 30 minutes. Serve cold.

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Recipes from around the world (English)

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