How To Make Sorrel Christmas Rice 🇹🇹 Foodie Nation

Celebrate Christmas flavours with Tiff and Khary as they whip up a festive Sorrel Christmas Rice using Lotus Parboiled Rice!

This rice dish brings together the warmth of the season and the reliability of Lotus Parboiled Rice, perfect for your Christmas table or any family lime.

Sorrel Christmas Rice

Yield: 16 servings

Ingredients

6 cups Lotus parboiled rice

6 cups water

6 tbsp or oil

TT salt

1 cup dried sorrel (hibiscus) flowers

4 cups water

4 cloves

1 small piece cinnamon stick

4 tbsp oil

1 large onion, finely chopped

8 cloves garlic, minced

4 tbsp pimento sauce

4 sprigs thyme

¼ tsp black pepper

4 tbsp finely chopped parsley

½ cup raisins or cranberries (for sweetness and texture)

½ cup chopped nuts (almonds or cashews) for garnish

Method

Make the Sorrel Tea

In a small saucepan, combine dried sorrel, water, cloves, and cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the liquid, discarding solids, and set aside. You should have about 6 cups of deep red sorrel extract.

Cook the Rice

In a pot, heat oil over medium heat. Add onions and garlic and saute until it softens. Add rice and toast lightly for 1–2 minutes.

Add sorrel tea, salt, and black pepper. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15–18 minutes adding extra water as needed, until rice is tender and liquid absorbed.

Prepare the Aromatics

In a separate sauté pan, heat oil. Add onion, garlic and chopped cashews then saute until toasted. Add pimento sauce, and chopped, dried cranberries. Cook until fragrant.

Combine and Finish

Fluff the cooked rice with a fork. Gently stir in the parsley and adjust seasoning with salt and black pepper to taste.

Serve

Garnish with chopped nuts or additional herbs and serve warm.