Rice and Eggs
A classic Anglo-Indian comfort dish resembling a vegetarian Kedgeree. Fluffy rice is combined with finely chopped egg whites, butter, and herbs, then elegantly garnished with powdered egg yolks and crispy fried parsley.
Ingredients
- 225 grams Long grain or Basmati rice (Original calls for 'half a pound')
- 475 milliliters Water (For boiling rice)
- 4 large Eggs (Hard-boiled)
- 1 tbsp Fresh parsley, chopped (To be blanched)
- 0.25 tsp Dried mixed herbs (thyme, savory, or marjoram) (Original: 'sufficient to cover a sixpence')
- 30 grams Butter (Approx 2 tbsp)
- 1 tsp Salt (Or to taste)
- 0.5 tsp Black pepper, freshly ground (Original calls for 'plenty')
- 1 handful Fresh parsley sprigs (For frying/garnish)
- 1 tbsp Oil or butter (For frying the garnish parsley)
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Instructions
- 1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath to cool completely.
- 2Wash the rice thoroughly. Place in a pot with the water. Bring to a boil, then reduce heat to very low, cover tightly, and simmer until all water is absorbed and rice is tender (about 15 minutes). Remove from heat and let stand covered.
- 3Peel the cooled hard-boiled eggs. Separate the yolks from the whites. Chop the whites very finely. Mash the yolks with a fork or push them through a sieve to create a fine yellow powder.
- 4Blanch the chopped parsley by dipping it briefly in boiling water for 10 seconds, then draining. Measure out the dried herbs.
- 5Heat a small amount of oil or butter in a small pan. Fry the parsley sprigs until crisp (about 1-2 minutes). Drain on paper towels.
- 6In a large saucepan or wok, melt the butter. Add the cooked rice, chopped egg whites, blanched parsley, dried herbs, salt, and plenty of pepper. Stir gently to combine and heat until thoroughly hot.
- 7Turn the hot rice mixture out into a serving dish. Decorate by sprinkling the yellow yolk powder in a ring around the edge or in the center. Place the pile of fried parsley in the middle.
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