Recipe courtesy of Justin Warner

Kedgeree Gluten Free "Stuffing"

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: 6 servings
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1/2 pound white rice

2 large eggs (optional)

6 ounces smoked fish (I like canned smoked herring, mackerel, or believe it or not, oysters)

2 cups heavy cream

1 cup whole milk

2 tablespoons unsalted butter

2 teaspoons curry powder

2 teaspoons kosher salt

1 bunch green onions, trimmed and minced

Cilantro leaves, for garnish

Lemon zest, for garnish


  1. Wash the rice under cold water until the water runs clear. Let the rice soak in the clear cold water for 30 minutes. 
  2. Add half of the rice to the bowl of a rice cooker. Crack both eggs and add directly to the rice, if using. Add the smoked fish, cream, milk, butter, curry powder, salt, green onions and the rest of the rice. 
  3. Cook the rice according to the manufacturer's instructions, stirring once after 10 minutes. Once the rice is tender and most of the liquid is absorbed, scoop into a 1 1/2-to-2-quart, table-ready baking dish. Use a rubber spatula to press the mix out evenly. Broil until the rice browns slightly, 3 to 4 minutes. 
  4. Garnish with lemon zest and cilantro leaves. Serve to your gluten-free friends and family.