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.
AuthorVianney Rodriguez
Ingredients
1cupMahatma® White Rice
2tablespoonsbutterunsalted
¼cupdiced onions
1teaspoonsalt
1teaspoonpepper
½cupdried marigolds
1cupheavy cream
1tablespoonfresh lime juice
Instructions
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.