This delicious and creamy baked rice made with Mahatma® White Rice is infused with marigolds and a tasty way to honor and remember all of our loved ones for Día de los Muertos or Day of the Dead. We are happy to partner with Vianney Rodriguez at Sweet Life Bake in her incredible recipe that is filled with vibrant color and delicious taste.
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.
If you’re familiar with the Latin-American and Spanish traditions of Dia de los Muertos, you’ll know that although it falls just one day after Halloween, it doesn’t actually have much to do with scary stories or trick or treating. Day of the Dead is closely associated with Catholic celebrations of All Saints’ Day as a holiday where family and friends gather to pray for and remember friends and family members who have died.
Although it is celebrated throughout the world in many different ways, Mexico is most famously observed for its vibrant decorations and colors, parades, calaveras (skulls) and ofrendas (offering altars). One of the most characteristic decorations is the marigold. This creamy rice recipe showcases the marigold not only for its yellow color but also for its fresh taste.
While this recipe uses White Rice, Jasmine Thai Rice can be substituted in.
Marigolds are indeed edible and It’s believed that their pungent scent and vibrant color help lead the spirits of the dead back to earth to visit their loved ones during the celebration from November 1-2. 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.
This recipe, created by Vianney Rodriguez, combines dried marigolds sautéed with onion and simmered with cream all mixed with fluffy White Rice for a delicious baked dish that will be a wonderful addition to your table for any event.
Want to create a feast of Mexican-inspired dishes to decorate your table? Try making Chicken Tinga and Rice Tacos or Tortilla Rice Soup with Cajeta Rice Pudding or a Cafe Horchata to finish things off.