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Rinse the basmati rice under cold water until the water runs clear, then cook according to package directions until tender and fluffy. Spread onto a large plate or tray and set aside to cool slightly and dry out.
Place the smoked haddock fillets in a large deep skillet or wide sauté pan. Pour over the milk and water — the liquid should nearly cover the fish. Bring to a gentle simmer over medium heat, then reduce to low and poach for 8–10 minutes, until the fish flakes easily when pressed with a fork and is opaque throughout. Lift the fish out with a slotted spoon and set aside; discard the poaching liquid.
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