Smoked Haddock Kedgeree

It's almost closing time
The rice is cooked and the dish is done
One last touch and add the thyme
So let's sit down and tuck in now
Before it's closing time!

I do believe I'm well in time this week so I've brought you a favourite dish straight from the Scottish Highlands - Smoked Haddock Kedgeree for Qurator's: Hive Top Chef! | Rice!

Really interesting history on Smoked Haddock and Kedgeree taken from Great British Chefs
Smoked haddock has long been a staple of the Scottish diet, although this fish would mostly be poached in milk and served with potatoes and green vegetables.

Another incarnation of the smoked haddock hails most famously from the town of Arbroath, where haddock is hot smoked in open barrels to produce Arbroath smokies. These can then be kept and eaten cold but there’s nothing quite like the oily sweet smokiness of a hot freshly produced smoky. But typically, as with a lot of Scottish cuisine, smoking does not appear to hail from the indigenous people of the land, with much evidence suggesting it was introduced by the conquering Vikings during the 400 years when large swathes of Scotland was ruled by the Norsemen.

The Kedgeree I'm sharing with you today is made with regular pantry staples as per usual with my cooking.

Of course the Star of this week's Show is
RICE

I've used Basmati Rice and when I researched where it originated, I discovered it was first introduced by Arab and Muslim Indian traders to the Middle East and Central Asia. Of course Basmati Rice is an integral part of Indian cuisine, but has now become popular world wide.

Basmati Rice is a much healthier option than any other rice as it has a low Glycemic Index, making it a healthier choice for Diabetics as it releases energy slower thus keeping blood sugar levels stable. It further helps maintain good cholesterol levels thus reducing the risk of heart disease.