Go Back
–+ servings
A plate of bourbon chicken with stick of butter rice and lemon garlic broccolini, surrounded by meal prep containers, spices, and kitchen utensils on a rustic wooden surface.
Print Recipe Add to Collection
Rate this Recipe!

Stick of Butter Rice (Meal Prep + Freezer-Friendly)

Oven-baked parboiled rice made with French onion soup, beef consommé, and a full stick of butter — portioned in half-cup silicone molds for a rich, savory freezer side that reheats in under 2 minutes.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8 servings (½ cup per portion)
Calories: 129kcal
Author: Dee Broughton

Equipment

Ingredients

low-sodium beef broth

  • 1 cup parboiled long-grain white rice dry, unrinsed
  • 1 can (10½ oz) French onion soup
  • 1 can (10½ oz) beef consomme
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup unsalted butter cut into thin pats

For Reheating (as needed)

  • 2 to 4 tablespoons low-sodium beef broth

Instructions

Layer the Rice and Liquid

  • Preheat the oven to 400°F. Add the dry parboiled rice to a baking dish and spread it into an even layer. Pour the French onion soup and beef consommé directly over the rice. Sprinkle the garlic powder and black pepper on top.

Stir and Top with Butter

  • Gently move the rice around with a fork so it's evenly covered with liquid. Arrange the butter pats evenly over the top.

Bake Covered

  • Cover the baking dish tightly with foil. Bake 35 minutes. Keep the foil tight. The rice needs trapped steam to cook evenly.

Bake Uncovered

  • Remove the foil and check the rice. Bake uncovered 10 to 15 minutes, until the liquid is mostly absorbed and the rice is tender but not mushy. For freezer meal prep, stop baking once the rice is just tender since it will soften more during reheating.

Rest and Fluff

  • Remove from the oven, cover loosely with foil, and let the rice rest 10 minutes. Fluff with a fork. Spread on a rimmed sheet pan for 15 to 20 minutes so the steam can escape before portioning.

Serve Fresh or Freeze

  • If you're eating tonight, stop here. Fluff it and serve it hot as a side. Everything from this point on is for the freezer.

Portion

  • Divide the rice into 8 portions. Use ½-cup silicone molds for the best freezer portions (1-cup molds for 4 larger side portions, or 2-cup molds for 2 meal-base portions). Fill each cavity level with the top with light pressure only. Firm packing makes the rice dense after reheating.

Freeze

  • Chill the filled molds in the refrigerator for 30 minutes if the rice still feels warm, then freeze uncovered or loosely covered until solid, about 4 hours.

Bag and Label

  • Pop the rice portions out of the molds. Transfer to a freezer-safe bag or airtight container, placing parchment between portions if they may stick together. Press out as much air as possible, label with the recipe name, portion size, and date, and freeze for up to 3 months. For vacuum sealing, freeze the portions solid first, then vacuum seal on a gentle setting if your machine has one. Don't vacuum seal warm or soft rice.

Reheat From Frozen

  • Place 1 frozen portion in a microwave-safe bowl. Cover with a vented lid or damp paper towel. Microwave 1 to 1½ minutes. Break the rice apart with a fork. Add a small splash of beef broth if it looks dry. Microwave 30 seconds to 1 minute more, until hot all the way through. Rest 2 minutes, then fluff before serving.

Reheat From Thawed

  • Thaw the rice overnight in the refrigerator for the best texture.
  • Microwave (Best Texture): cover, microwave 1 to 1½ minutes, stirring halfway through, add a splash of beef broth if needed, rest 1 minute, then fluff.
  • Stovetop: place in a small skillet or saucepan with a splash of beef broth, cover, and warm over low heat 5 to 8 minutes, stirring once or twice, until hot. Fluff before serving.
    • This recipe is part of the GC Freezer Meals system. Pair it with Bourbon chicken and Freezer Lemon Garlic Broccolini for a complete dinner from frozen in under 5 minutes. See the full Batch guide →

Notes

  • Use parboiled long-grain white rice only - it's a type of rice, not a cooking step. Do not rinse it.
  • Do not use instant rice. It absorbs liquid too quickly and lacks the structure to withstand freezing.
  • Keep the foil tight during the covered bake - trapped steam is how the rice cooks evenly.
  • Do not overpack the the molds. Firmly packed rice reheats gummy and dense.
  • For a lighter version: swap beef consommé for chicken broth. The rice will be paler in color and less flavorful.

Nutrition

Serving: 1servings | Calories: 129kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 10mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.1mg