4 tb Butter

      2 c  Cooked rice

      2 c  Smoked yellowfish

    3/4 c  Heavy cream

      1 ts Curry powder

           Salt to taste
      4    Hard boiled eggs

      3 tb Chopped parsley

  CHRISTMAS EVE PREPERATION  (20 MINUTES) 1. Prepare hard boiled eggs. Cook
  rice, fluff gently and refrigerate. 2. Prepare fish. You can use any fish
  or shell fish but I use thick
      slabs of smoked yellowfish, or thick slabs of smoked haddock. Thin
      fillets tend to break up into pieces too small. Place fish in pan,
      cover with water, and heat gently until just before boiling point.
      Drain and refrigerate. Allowing fish to boil will turn it into mush
      during final cooking. CHRISTMAS MORNING PREPERATION (15 MINUTES) 1. In
  a microwave dish or double boiler, melt butter and heat cream
      (reserving 3 T for moisture adjustment). Add cooked rice and mix well.
  2.  Gently break cold fish into bite size pieces and add to mixture.

      Chop hard boiled eggs and add to mixture. 3. Adjust moisture before
  heating mixture. Microwave mixture should be
      moist but not damp. If using doubleboiler to heat mixture, add reserved
      cream until mixture is slightly sloppy or it will dry out during
      heating. 4. Heat mixture in microwave on high, stirring every minute
  until hot.
      Garnish with chopped parsley and serve.