| 1 | Christmas eve preperation (20 minutes) Prepare hard boiled eggs. |
| 2 | Cook rice, fluff gently and refrigerate. |
| 3 | Prepare fish. |
| 4 | You can use any fish or shell fish but i use thick slabs of smoked yellowfish, or thick slabs of smoked haddock. |
| 5 | Thin fillets tend to break up into pieces too small. |
| 6 | Place fish in pan, cover with water, and heat gently until just before boiling point. |
| 7 | Drain and refrigerate. |
| 8 | Allowing fish to boil will turn it into mush during final cooking. |
| 9 | Christmas morning preperation (15 minutes) In a microwave dish or double boiler, melt butter and heat cream (reserving 3 t for moisture adjustment). |
| 10 | Add cooked rice and mix well. |
| 11 | Gently break cold fish into bite size pieces and add to mixture. |
| 12 | Chop hard boiled eggs and add to mixture. |
| 13 | Adjust moisture before heating mixture. |
| 14 | Microwave mixture should be moist but not damp. |
| 15 | If using doubleboiler to heat mixture, add reserved cream until mixture is slightly sloppy or it will dry out during heating. |
| 16 | Heat mixture in microwave on high, stirring every minute until hot. |
| 17 | Garnish with chopped parsley and serve |
