Quick easy kedgeree

Cooking rice doesn’t get any easier than measuring the water with your finger & setting the timer. Key is to find the right sized pot for the amount of rice you need:

Place the dry rice (any amount you choose) into a saucepan which is sized so the rice fills it 1/4 to 1/2 of the saucepan depth (a larger saucepan will throw off the water ratio, & a smaller one may overflow). Fill with cold water until the water covers the rice from the tip of your finger to the first knuckle. Cover & cook over moderately high heat until it starts to boil (the lid will start to rattle).

Turn off the heat but leave the pot in place & covered, & let sit for 10 minutes. Fluff the rice with a rice paddle or fork.  To turn it into a quick & easy kedgeree, heat 1tbsp sesame oil in a frypan stir in a tin of smoked mackeral, 2tbsp peas, 2 tbsp sweetcorn, & 1 egg, keep stirring til heated through.

If you want to save even more time & also have a lower calorific value:
Mix mackeral, peas & sweetcorn into the cooked rice & microwave for 4 minutes.