Cook the rice the night before: bring a large saucepan of lightly salted water to the boil. Stir in the rice, cover and simmer for 40-45 minutes or until the rice is just tender. Drain, rinse in cold water to stop the cooking process and drain again. Leave to cool completely, then cover and chill overnight.

The next day, put the haddock in a large bowl or jug and cover with boiling water. Leave for 10-15 minutes or until the haddock is tender, then drain, skin and flake the fish.

Chop one egg and slice the other into rings. Melt the butter in a pan, add the rice, fish, chopped egg, seasoning and stir over a moderate heat for about 5 minutes or until hot.

Pile on to a warmed serving dish and garnish with parsley and the sliced egg.