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Recipes > Rice and Mango Meringue
Guyanese and Trinidadian Recipes

Rice and Mango Meringue

Ingredients

2 oz rice
1 pt milk
Pinch salt
1 oz sugar
2 eggs separated
Stewed mangoes
2 oz fine sugar

Preparation

  • Wash the rice and put in a saucepan with milk and a pinch of salt. Cook slowly until thick.
  • Let cool, then add 1 oz sugar and the egg yolks.
  • Mix well and pour into a buttered pyrex dish and bake in a moderate oven until tender.
  • Arrange the stewed mangoes over the rice mixture.
  • Beat egg whites stiffly with 2 oz sugar.
  • Pile on top of the stewed mangoes and bake until slightly brown, for 15 - 20 minutes. Serve hot.
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