Kedgeree

1 Cup Rice
2 Cups Cooked Fish(Boneless, Skinless)
2 Hard Boiled Eggs(Yolks Removed)
1/4 Cup Butter or Margarine
1/2 Tsp. Salt
Pepper To taste
1 Tsp. Chopped Parsley

Cook rice in salted boiling water until tender. Drain. Flake fish and add to rice.
Chop egg whites in small pieces. Mix with fish and rice. In top of double boiler melt butter or margarine. Add fish mixture. Season with pepper and a small amount of salt if salt fish is not used. Heat thouroughly and serve garnished with chopped egg yolks and parsley.