Place the haddock in a roasting pan with healthy knobs of butter and 1 cup of water and cook in a 425°F oven for 10 minutes, then remove from the oven, allow it to cool, and skin it. Save the juice in the pan and roughly flake the fish. Place the rice in a pan, lay your hand flat on the rice, and add enough water to cover your hand. Add a pinch of salt, bring to the boil, and simmer for about 20 minutes, then check the rice and drain off any excess water.