© J Sainsbury plc 2020
Kedgeree with cod, tomatoes and sliced egg
A spoon is the first piece of cutlery a child masters, and sticky rice dishes are a good place to start!
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 3 toddlers
Ingredients
- 100 g basmati rice
- 0.5 tsp mild curry powder
- 1 medium egg
- 150 g skinless boneless cod fillet
- 300 ml whole milk
- 2 medium tomatoes, chopped
- 2 tbsp chopped fresh flat-leaf parsley
Method
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1
Place the rice in a pan with 200ml cold water and the curry powder. Bring to the boil. Cover and simmer over a low heat for 12 mins. Drain and set aside.
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2
Meanwhile, in a separate pan of boiling water, cook the egg for 8 mins. Drain. Let cool. Peel and finely chop then set aside.
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3
Check the cod for bones. Put in a small pan then add the milk and bring to a simmer. Poach for 3-4 mins until it starts to flake. Drain the milk; discard. Transfer the cod to a bowl.
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4
Flake the cod into pieces; mix with the tomatoes and parsley. Add to the cooked rice along with the chopped boiled egg, and stir to combine.
