was still fresh. It is rarely eaten for breakfast now, but is still a common food.

Most recipes now contain curry powder (or just turmeric) and coriander leaves. Sometimes cream or yogurt are stirred into the rice after cooking to make the dish richer. Early recipes however do not usually have these more recent innovations, using parsley instead.

The name is derived from an Indian dish (kichidi in Hindi) made from rice, lentils, onions and spices. Vegetarian and vegan versions of kedgeree exist, based far more closely on the original kichidi recipes, based on rice and either masoor dal (red lentils) or moong dal (green lentils).