Tag Archives: Rice

Kedgeree Slimming World Recipe

I came up with this Kedgeree Slimming World recipe after a couple of attempts with ordinary versions I found online.  This one’s straightforward, fairly quick and fills the kitchen with a gorgeous smell from the spices.

Perfect for a slow Sunday brunch when you have time for something special.

Serves 1 or 2
Syn free if using the milk as a HexA
40 minutes

1 large onion
1 tsp ground coriander
1 tsp ground turmeric
2 tsp curry powder
250ml semi skimmed milk
110ml water
120g brown rice
200g smoked haddock
2 or 3 eggs
Handful of frozen petit pois


1 – Chop the onion finely and fry in frylight until softened but not coloured.

2 – Add the coriander, turmeric and curry powder, stir well and cook for a further three minutes.

3 – Add the rice, milk and water and simmer the mix with the lid on the pan for 20-30 minutes (leave the lid on and the rice will absorb all of the liquid).

With 10 minutes left to go:

4 – Boil the eggs for eight minutes.

5 – Boil the petit pois for five minutes and drain.

6 – Cook the haddock.  I use a covered dish and microwave for three minutes.

7 – Peel the eggs and chop into four to six pieces each.

8 – Once the rice has absorbed the liquid, add the eggs, petit pois and haddock.

9 – Stir to combine and serve straightaway.

Kedgeree 2

Slimming World Curried Rice Loaf

Slimming World Curried Rice Loaf is a great lunchtime recipe.  Ideal eaten cold, so it’s perfect for weekday lunchboxes.

Serves 2-3
Free on Extra Easy
30 minutes prep, 35 minutes cooking, 1 hour cooling

1 packet free instant curry rice (check your syns calculator for this)
200g ham
4 eggs


1- Pre-heat oven at 180 degrees C

2- Make up the savoury rice with water according to the packet instructions.

3- Cool the rice as much as you can (I sit my rice-cooking jug on a separate bowl of ice cubes, and give it a stir every few minutes).

4 – Chop the ham into small-ish cubes.

5 – Beat the eggs.

6 – Combine all ingredients and stir well.

7 – Line a small loaf tin with greaseproof paper.

8 – Carefully pour the mixture into the loaf tin.

9 – Cook in a baking tray in the oven for around 30 minutes.  When cooked, the loaf should be firm to touch and nicely browned (use a knife to check if the insides are cooked through).

10 – Cool for an hour and it slices beautifully. A little longer to cool if using for lunchboxes.

Don’t forget to add your Superfrees; goes very nicely with salad (can you tell I’m a bit of a beetroot fiend?!).

Yes, I know it looks decidedly weird…