This oven-baked dish of creamy marigold rice infused with vibrant flowers makes for a tasty and creative way to honor and remember all of your loved ones for Día de los Muertos or Day of the Dead. This recipe, created by Vianney Rodriguez at Sweet Life Bake uses Carolina® White Rice along with dried marigolds for the perfect addition to your meal celebration.
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.
Celebrated in many Latin-American countries and even Spain, Día de los Muertos is a holiday to remember and pray for departed loved ones. One country that stands out for its traditional parades, calaveras (skulls) and lively decorated ofrendas (offering altars) is Mexico.
The altars with offerings are called ofrendas in Mexico and most often the food placed around the gravestones and on the altars is not for the living but rather for the dead to enjoy like breads, Chicken Tortilla Rice Soup or sugar skulls. One flower that is typically associated with Day of the Dead or All Saints’ Day is the marigold as it is thought to attract those who have died to the land of the living with its pungent scent and vibrant color. So this dish is perfect to enjoy around the table and to add as an offering.
This recipe uses dried marigolds sautéed in onions and cream mixed with fluffy white rice for a delicious addition to your table. Marigolds can be found at certain grocery stores or grown at home with care and dried.