Cheesy Fish Sticks & Rice Supper
The English Kitchen
The English Kitchen
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  • 250 g pouch of cooked rice (1 1/2 cups cooked rice)
  • 250 ml cream or half and half (or evap milk, 1 cup)
  • 12 frozen fish sticks
  • 180 g grated strong cheddar cheese (1 1/2 cups)
  • (I use the Kerry Low Low which is 33% lower in fat than regular cheese)
  • 1/2 tsp each dried oregano, dried parsley, salt and black pepper
  • 1/4 tsp each onion powder, garlic powder
  • 2 cups cooked vegetables (I use two single serving pouches of mixed frozen steam vegetables with carrots, broccoli and cauliflower in them, and it is just perfect. Cook them for 2 minutes first in the microwave)



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