Cook the rice until tender.
Drain well and rinse under cold water, then spread out to dry.
Boil the eggs until hard.
Place the haddock in a large pan with enough water to cover, simmer for 10 to 15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and quarter the other two.
Place the butter to a large frying pan, add the rice, haddock and chopped egg.
Cook over moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with
chopped parsley and
quartered eggs.