An interesting flavor with edible flower petals. I tried it with marigold petals for another really nice look and tangy flavor. You can make long grain rice, and spice it with garlic and basil or garlic and curry leaves, even dill adds an interesting twist . Then sprinkle edible chrysanthemum petals, or edible marigold petal on hot rice.
Infuse edible flower petals when the rice is still hot, just off the stove after it is fully cooked.. Do not cook the petals.
Visit my page for a collection of edible flower recipes https://www.facebook.com/florist.mumbai?ref=hl
No comments:
Post a Comment