Creamy baked rice infused with marigolds, also known as the flower of the dead for Day of the Dead, is a tasty way to showcase marigolds and honor our departed loved ones for Día de los Muertos. Today I am excited to partner with Mahatma® Rice to share with you a recipe infused with marigolds that honors my abuelita Cuca.
I am lovingly drawn to the aroma of marigolds, they remind me of my abuelita Cuca, who always smelled of fresh-picked flowers and always had a smile for everyone. My passion for cooking stems from my abuelita, who enjoyed cooking for her family and friends. marigolds
In Mexico, marigold is known as cempasuchil, where its importance to the Mexican culture dates back to pre-Hispanic times. Marigold is especially important in Mexico during the Day of the Dead celebrations.
Cempasuchil is called “the flower of the muertos,” or dead, and must be present in the Día de los Muertos altars and ofrendas (or offerings). It’s believed that marigold’s pungent scent and vibrant color help lead the spirits of the dead back to earth to visit their loved ones. Typically, marigold blossoms and petals are placed around the altar and on the ground leading up to the altar, as to form a path up to it.
Mi querida abuelita Cuca has left this earth but has left mi corazón etched with beautiful memories of our time in the kitchen together.
I’m excited to announce that Mahatma has asked me to be a brand ambassador to share all the yummies of rice. I’m having the best time sharing rice recipes.
So far, I have shared: creamy arroz verde, nopalitos con arroz y pollo, and albondigas, all made with Mahatma rice.
Mahatma is America’s favorite long grain rice. For over 93 years, Riviana Foods Inc. has been packaging and marketing rice for the U.S. consumer. Known for its consistent high quality, Mahatma rice is the preferred brand among many families. Mahatma rice is available in a variety of sizes from 1lb. to 20lb. bags. It’s easy to prepare, economical, versatile, and a healthy complement to any meal.
Mahatma rice is grown in the U.S.A. and is kosher approved. Families can trust Mahatma to cook into fluffy white rice. Mahatma rice is naturally sodium-free, cholesterol-free, and fat-free.
The Mahatma brand of rice was introduced in 1932. Having many of the table characteristics of the Indian Patna variety, it was named “Mahatma,” which means “outstanding” or “superior” in character.
Find more tasty recipes at https://www.mahatmarice.com/
- 1 cup Mahatma® White Rice
- 2 tablespoons butter unsalted
- ¼ cup diced onions
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup dried marigolds
- 1 cup heavy cream
- 1 tablespoon fresh lime juice
For rice: Bring 2 cups of water to a boil in a heavy, 2-quart saucepan. Stir in 1 cup rice. Cover reduce heat and simmer for 20 minutes or until all water is absorbed.
To a pan over medium-high heat, add butter. Sauté onion until light and translucent, about 3 minutes, Season with salt and pepper. Stir in dried marigolds and heavy cream. Cook over low heat for 3 minutes, stirring.
Preheat oven to 350 degrees. Liberally spray a baking dish with non-stick cooking spray. Stir together the rice and marigold cream sauce. Bake for 15 minutes. Remove from oven, drizzle with fresh lime juice and serve warm.
Leave a Reply