If you're looking for easy, yet flavorful side dishes, you need to try this Beef Consomme Rice! Made with just 3 simple ingredients, this baked rice recipe is perfect for dinner parties, potlucks, holidays, or even weeknight dinners.
This easy recipe is actually adapted from another one I shared several months back! Stick of Butter Rice is a popular one in my home, with both kids and adults requesting it often.
As the primary cook (and busy Mom), I really appreciate how quick and easy it is, but I wanted to explore different variations for when I wanted to shake things up a little bit (but still keep it easy peasy).
This beef consomme rice recipe is just that! Made using the same method as the original recipe, this one uses canned beef consomme instead (although homemade is great too!), and the results couldn't be any better.
Buttery, rich in flavor, and perfectly cooked every single time. What's not to love about that?
Why You'll Love It:
- Easy to make. There's no babysitting a saucepan for this easy method. Just assemble, then bake as directed. The result is fluffy, flavorful rice - every single time!
- Great for guests. Whether you want a hands-off side dish for a weekend get-together, or flavorful rice for a holiday dinner, this baked rice with consommé is perfect for you!
- Just 3 ingredients. Rice, consommé, and butter. That's it. Seriously.
Ingredients
- Rice: Use a good quality long-grain white rice (not instant or minute rice). Basmati or jasmine are fine options too.
- Consomme: The easiest way to make this recipe is by using canned Consommé, which can often be found with other canned soups (I use Campbell's). Beef consomme is a clarified beef stock, which means it is made clear by adding egg whites and then skimming the impurities off the surface of the broth. Homemade consomme is a laborious process, but many find the results to be worth it.
- Butter: I recommend using salted butter, but if you only have unsalted butter you can use that (just add a ¼ teaspoon of salt to the rice).
Like my stick of butter rice recipe, this one uses a whole stick of butter. It's a great side dish for special occasions like Sunday dinner, Thanksgiving, Christmas, etc.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Consommé Rice
This easy rice side dish is baked in the oven, and it's sure to become your new favorite simple side dish. No stirring - no watching. Just bake, fluff, and enjoy!
- Add the uncooked rice. Pour 1 cup of long-grain rice into a lightly greased medium baking dish (9 x 9" or 7.5 x 10").
- Add the Consommé. Pour in 2 ½ cups of beef consomme (equivalent to 2 cans that are 10.5 oz each) and stir gently.
- Add the butter. Distribute 8 pats of butter throughout the baking dish and cover it tightly with aluminum foil.
- Bake in a 400ºF (204ºC) oven for 30 minutes. Once the time is up, remove the baking dish from the oven, remove the foil, and stir the rice.
- Return the (uncovered) baking dish to the oven and bake for an additional 30 minutes, or until most of liquid is absorbed by the rice.
- Once the cooking time is up, remove from the oven and fluff the rice with a fork.
- Garnish with fresh parsley (if desired) or the fresh herbs of your choice.
- Serve and enjoy!
Can I Rinse my Rice?
This recipe calls for adding dry rice to the baking dish, but if you prefer rinsed rice, you can absolutely do so. Just remove 2 tablespoons of the consomme before adding it to the rice.
Storing Leftovers
- Immediately transfer leftover rice to an airtight container and store in the fridge for up to 3 days. Discard if there are any signs of spoilage.
- Freezing: Transfer the cooled leftovers to freezer bags and remove excess air from the bag. Label and freeze for up to 3 months.
- It's best to reheat rice only once, so only reheat the portions needed for that meal.
- Heat in the microwave with 1-2 tablespoons of water (or an ice cube) until steamy and hot throughout. Serve and enjoy!
What Kind of Rice Works Best?
The best rice for baking is your typical long-grain rice. This is easy to find at your local grocery store; be sure that you don't choose one that is par-boiled or pre-cooked (like Minute Rice).
Best Options:
- Long grain rice
- Basmati rice
- Jasmine rice
Avoid:
- Instant rice (AKA Minute Rice)
- Short grain rice
- Medium grain rice (like Arborio)
- Wild rice
- Brown rice (I actually think this could work, but the liquid level would need to be adjusted, and I haven't tested that yet. If you give it a try let me know in the comments!)
Variations
French onion rice: Substitute 1 can (or 1 ¼ cups) of the beef consomme for a can of French onion soup, OR add 1 packet of French onion soup and 1 ¼ cups hot water.
With mushrooms (AKA Church Lady Rice): Add 1 small can of drained mushrooms, or ¾ cup of sauteed mushrooms to the rice before baking.
With chicken: Slice 1 chicken breast into strips (or 1" cubes) and season to your liking. Mix the seasoned chicken in with the rice and consomme, and bake as directed. Each piece should reach a minimum internal temperature of 165ºF (74ºC), if not, return to the oven to ensure it is cooked through.
Substitutions
- Beef broth: If you can't find consomme and don't feel like making it yourself, you can use regular beef broth instead. It will still taste great!
- Gluten-free: Many canned consomme options contain gluten via barley. If you need to eat gluten-free seek out a brand that meets your standards, or make homemade beef consomme.
- Chicken consomme: Swap the beef version for a chicken version. When it comes to chicken consomme it is much more difficult to find, so you will likely need to make your own.
Expert Tips
- Cover, then uncover. In order for the liquid to be adequately absorbed by the rice without becoming too dry or mushy, it's important to bake the dish COVERED for half of the baking time, and then UNCOVERED for the remaining half.
- Rest is essential. Whenever you're cooking rice, no matter the method, it's important to let it rest for 5-10 minutes before fluffing. Fluffing too soon can result in wet or sticky rice.
- Don't use minute rice. This recipe is only for long-grain rice. Don't use parboiled or precooked versions - they will get soggy and mushy.
More Easy Side Dishes:
If you loved this recipe for consomme rice, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Beef Consommé Rice
Ingredients
- 1 cup long-grain rice*
- 2 cans (10.5 oz) beef consomme (or 2 ½ cups homemade)
- 8 tablespoons butter
- Parsley for garnish (optional)
Instructions
- Preheat the oven to 400ºF (204ºC) and lightly grease a medium-sized baking dish (9x9" or 7.5 x 10").
- Add the rice to the baking dish, then pour in the consomme and stir well.
- Cut the butter into 8 slices, and place them evenly throughout the baking dish.
- Cover the dish tightly with aluminum foil.
- Bake for 30 minutes, then remove the foil, stir, and bake for an additional 30 minutes.
- Remove from the oven and allow to rest for 5-10 minutes.
- Fluff the rice with a fork, then garnish with parsley (if desired) and serve.
Notes
Nutrition
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Traci Maxwell says
Can you double the recipe?
Dorothy Bigelow says
Yes! Just use a 9x13 baking pan!
Melissa C Hamilton says
Made an Instant Pot version: Melted the butter on the medium sauté setting. Added the cup of rice and browned it. Didn't have consommé so dissolved 1 tsp beef Better Than Boullion in 1 C water and added it to the rice. Set it to the rice setting and covered. It had a great flavor, but I imagine baking it would give it a bit more crispness. It's fast, though!
Dorothy Bigelow says
Thanks for sharing some Instant Pot tips Melissa! The Instant Pot is a great way to make rice 🙂