Kedgeree Rice

Recipes > Kedgeree Rice

Kedgeree Rice

Meal Theme:

Total Time: 
1 Hour
Approximate Yield: 
4-6 Servings


A perfect meal for the whole family !


1 pinch
saffron (soak in 1 tablespoon of water for 15 mins.)
medium yellow onion (chopped )
2 teaspoons
madras curry powder (2 cardamom pods)
2 tablespoons
butter (unsalted)
1 1⁄2 cup
long grain white rice (such as jasmine or basmati)
2 1⁄4 cups
chicken stock
4 bunches
fresh spinach leaves
1 pound
Acme cold smoked atlantic salmon (cut into 1-inch pieces)
large hard boiled eggs (peeled and quartered)
2 tablespoons
baby spinach (coarsely chopped )
1 dash
kosher salt and freshly ground black pepper
1 bunch
lemon wedges


In a medium saucepan, sauté the onion, curry powder and cardamom pods in butter over medium heat for 3 – 4 minutes until the onion is softened. Add the rice and stir to coat. Cook 2 - 3 minutes, stirring often. Add the chicken stock and saffron with the soaking water to the rice, stir to combine and bring to a boil. Reduce heat to a simmer, cover and cook, about 15 minutes or until all the liquid is absorbed and the rice is cooked. Reduce heat to low. Remove cardamom pods and add the smoked salmon to the rice. Stir well to combine. Add the spinach. When it begins to wilt, remove pot from heat and season to taste with salt and pepper. Spoon rice into a large serving bowl, garnish with the hard-cooked eggs, coriander leaves and lemon wedges. Serve hot or at room temperature.