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Creamy Marigold Baked Rice

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.
Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.