Rice Casserole with Beef Consomme: French Baked Rice
This rice casserole with beef consomme is a French side dish that combines long-grain rice with a rich, savoury liquid. You get a contrast between the silky texture of the grains and a buttery, golden-brown crust on top. It serves as a filling accompaniment to meat or a simple main meal. The result is a dense, comforting dish with a deep saltiness from the beef base.
You must cover the dish tightly with aluminium foil for the first 25 minutes to lock in moisture. Without this seal, the liquid evaporates too quickly and the rice remains hard. Let the casserole rest, covered, for 10 minutes before serving. This allows the flavours to settle and prevents the rice from sticking together when you fluff it with a fork.
Rice Casserole with Beef Consomme: French Baked Rice
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 200°C (400°F). Lightly grease your baking dish with butter or oil. This prevents the rice from sticking to the sides during the bake.
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Layer the rice
Spread the rinsed rice evenly across the bottom of the dish. Press down lightly with your hand. You want an even layer to ensure every grain cooks at the same rate.
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Add butter and liquid
Scatter the cubed butter in a criss-cross pattern over the rice. Pour the crushed beef consommé over the top and swirl gently. The butter distribution ensures the rice remains silky and rich.
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First bake
Cover the dish tightly with aluminium foil. Bake for 25 minutes. The foil locks in moisture, allowing the rice to steam in the consommé.
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Mix the grains
Remove the foil and lift the top layer of rice with a spoon. Gently mix the grains to distribute the melted butter. This prevents the butter from pooling at the bottom.
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Brown the crust
Return the uncovered dish to the oven for 15 minutes. Bake until the top develops a golden-brown crust. The uncovered heat caramelises the surface for texture.
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Rest the casserole
Cover the dish and let it rest for 10 minutes. This allows the flavours to settle and the remaining moisture to absorb. It makes the rice easier to fluff with a fork.
Check the rice level before the final bake. If the rice absorbs the consommé too quickly, it will look dry and matte. Add 50ml (2 tbsp) of warm water to the top to maintain the moisture and prevent the dish from burning.
What to serve with it
Pair this casserole with steamed green beans tossed in lemon zest to provide a bright contrast to the rich beef. A crisp green salad dressed with olive oil and apple vinegar also works well. For more depth, drizzle a light tomato-based sauce over the rice before serving it to the table.
Storing and reheating
Keep leftovers in the refrigerator at 4°C (39°F) for up to 4 days. For longer storage, freeze the dish at -18°C (0°F) for up to 6 months. Reheat gently in the oven or microwave, adding a splash of water to restore the fluffy texture of the grains.
Nutrition per serving
- Calories
- 315
- Protein
- 6.2 g
- Carbs
- 32.5 g
- Fat
- 16.8 g
- Fiber
- 0.8 g
- Sugar
- 1.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is the recipe for rice with beef consomme?
Combine 200 g of rinsed long-grain rice with 300 g of crushed beef consommé and 110 g of cubed butter in a baking dish. Bake at 200°C (400°F) covered for 25 minutes, then uncovered for 15 minutes to create a golden crust.
What can I make with beef consommé?
You can use beef consommé as a base for this rice casserole or as a rich poaching liquid for vegetables. Its concentrated flavour makes it a suitable substitute for beef stock in French-style sauces and soups to add more body.
What are some easy casseroles I can make with rice?
This beef consommé version is a simple option. You can also try a version with 70 g of sliced mushrooms and 50 g of caramelised onions for an earthier taste, or use brown rice for a fibre-rich alternative.
