This classic Scottish brunch dish is always a hit. Standard recipes slather the rice in cream and butter, but you can easily do without these high fat, digestion-straining additions. To make this a low-GL breakfast choice, my version also uses brown basmati rice, as it contains much less starch than other rice varieties, especially refined white rice, which means it releases its energy more slowly. If you can’t get hold of smoked haddock you could replace it with smoked salmon or trout.
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