Baked Rice
A simple baked rice dish with beef consommé and butter.
bakedeasyrice
egg-freegluten-freenut-free
dinner
Prep
0
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(1)
- 2 cans water
🥩Meat & Seafood(2)
- 4 beef bouillon cubes
- 2 cans beef consommé soup
🥛Dairy & Eggs(1)
- 1 1/2 stick butter
🫙Pantry Staples(1)
- 2 cups white rice
Nutrition (per serving)
Calories
451
Protein
8g
Carbs
50g
Fat
24g
Fiber 1g·Sodium 1119mg
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
Combine white rice, beef consommé soup, water, beef bouillon cubes, and butter in a baking dish.
- 3
Bake at 350°F for 30-45 minutes until browned.
💡 Pro Tips
- ✓Toast the rice in melted butter for 2-3 minutes before adding liquid to gelatinize surface starches, which prevents clumping and creates distinct grains with better moisture absorption.technique2-3 minutes at 350°F
- ✓Use a 1:1 ratio of rice to liquid (2 cups rice to 4 cups combined liquid) because consommé and bouillon cubes are already seasoned; excess liquid will result in mushy rice as starches absorb 1.5x their weight in water.ingredient1:1 ratio; starches absorb 1.5x weight
- ✓Cover the baking dish tightly with foil for the first 25 minutes, then uncover for the remaining 10-15 minutes to trap steam during starch gelatinization, then allow browning through evaporation.timing25 minutes covered, 10-15 minutes uncovered
- ✓Reduce butter to 1 stick (4 oz) and dissolve bouillon cubes in hot consommé before mixing because the 6 oz of fat in 1.5 sticks will coat starch granules and inhibit water absorption, leaving dry rice.ingredient1 stick instead of 1.5; reduces fat coating by 33%
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Prep
0
min
Cook
45
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Baked Rice
A simple baked rice dish with beef consommé and butter.
bakedeasyrice
egg-freegluten-freenut-free
dinner
📝 Ingredients
🥬Fresh Produce(1)
- 2 cans water
🥩Meat & Seafood(2)
- 4 beef bouillon cubes
- 2 cans beef consommé soup
🥛Dairy & Eggs(1)
- 1 1/2 stick butter
🫙Pantry Staples(1)
- 2 cups white rice
Nutrition (per serving)
Calories
451
Protein
8g
Carbs
50g
Fat
24g
Fiber 1g·Sodium 1119mg
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
Combine white rice, beef consommé soup, water, beef bouillon cubes, and butter in a baking dish.
- 3
Bake at 350°F for 30-45 minutes until browned.
💡 Pro Tips
- ✓Toast the rice in melted butter for 2-3 minutes before adding liquid to gelatinize surface starches, which prevents clumping and creates distinct grains with better moisture absorption.technique2-3 minutes at 350°F
- ✓Use a 1:1 ratio of rice to liquid (2 cups rice to 4 cups combined liquid) because consommé and bouillon cubes are already seasoned; excess liquid will result in mushy rice as starches absorb 1.5x their weight in water.ingredient1:1 ratio; starches absorb 1.5x weight
- ✓Cover the baking dish tightly with foil for the first 25 minutes, then uncover for the remaining 10-15 minutes to trap steam during starch gelatinization, then allow browning through evaporation.timing25 minutes covered, 10-15 minutes uncovered
- ✓Reduce butter to 1 stick (4 oz) and dissolve bouillon cubes in hot consommé before mixing because the 6 oz of fat in 1.5 sticks will coat starch granules and inhibit water absorption, leaving dry rice.ingredient1 stick instead of 1.5; reduces fat coating by 33%