Side Dishes
Transforming simple rice into a sophisticated side dish takes just one key ingredient—Campbell’s Consommé Rice recipe delivers restaurant-worthy depth in a single pot. The rich umami notes from the consommé elevate basic white rice into something elegant, perfect for pairing with roasted meats or hearty stews.
I developed this method after years of testing how to maximize flavor without complicated techniques.
What makes this recipe special is its simplicity: just a few pantry staples and 30 minutes of active time transform ordinary rice into a luxurious side. The consommé adds natural depth while keeping the dish light, and the optional garnishes let you customize it for any occasion.
This is the kind of recipe that makes weeknight dinners feel like special occasions.
The result is perfectly tender rice with a subtle, savory aroma that lingers on the plate. Each grain absorbs the consommé’s richness while maintaining its individual texture, creating a dish that’s both comforting and refined.
Whether serving for a family gathering or a quiet dinner at home, this one-pot method ensures foolproof results every time.
For extra flair, finish with toasted sesame seeds or fresh herbs—simple touches that elevate the dish further. The beauty of this recipe lies in its versatility: it works as a standalone side or pairs beautifully with grilled proteins. Let’s get started on creating this umami-packed masterpiece.
Ingredients for campbell's consomme rice
Pantry staples meet umami sophistication—just twelve ingredients transform rice into a restaurant-worthy side.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, medium-grain preferred |
| Campbell's Consommé 🍲 | 2 cups | Low-sodium preferred for balance |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Shallots 🧅 | 2 whole | Finely diced, or sub with onion |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | Light, fruity variety |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked, not pre-ground |
| Dried Thyme 🍃 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Sesame Seeds 🌰 | 1 tbsp | Toasted, for garnish |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Water 💧 | 3 cups | Filtered preferred |
The consommé is the heart of this dish, so Campbell’s Classic Beef Consommé is your best bet—it delivers that deep, savory base without overpowering. If you’re using the low-sodium version, you’ll need to adjust the salt later, but it’s worth it for flavor control. For the rice, jasmine or basmati adds a subtle floral note that pairs beautifully with the umami, though long-grain white works perfectly fine. The garlic and shallots should be freshly minced just before cooking—pre-minced garlic loses its punch quickly. If you’re short on time, Trader Joe’s sells pre-minced garlic in jars that work in a pinch, though it’s not ideal.
No consommé on hand? Low-sodium beef or chicken broth with a splash of soy sauce mimics the depth, though it won’t have the same richness. Swap shallots for yellow onion or leek greens, but taste as you go—leeks can be bitter. Fresh thyme is ideal, but if you’re using dried, measure it by the teaspoon and toast it in the pan for 30 seconds to wake up the flavor. For the butter, European-style unsalted like Plugrá adds a nutty depth, but any good-quality unsalted will do. The sesame seeds and parsley are purely for garnish, but they’re worth the effort—they add texture and a pop of color that makes the dish feel special.
This rice keeps beautifully for 4-5 days in the fridge, with flavors deepening overnight. For longer storage, freeze portions in airtight containers for up to 3 months. Reheat gently with a splash of water or consommé to restore moisture. The dish reheats best when covered on low heat—microwaving can make the rice dry. Garnish just before serving to preserve the freshness of the herbs and toasted seeds. Leftovers make an excellent lunch the next day, especially when paired with a simple protein like grilled chicken or pan-seared fish.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes—just rice, consommé, butter, and a quick sauté of garlic and shallots. The pan does all the work while I chop veggies for the side.
- Umami Bomb: That Campbell’s consommé? It’s the secret weapon—deep, savory, and rich without needing fancy ingredients. The butter melts right into the rice, giving it a velvety finish that’s dangerously addictive.
- Lunchbox Hero: Between us, this rice reheats like a dream and keeps its texture for days. Pack it cold for work or microwave it in seconds—no soggy disappointment here, just reliable, flavorful bites.
- Budget Flex: Honestly, I make this when I’m pinching pennies but still want something restaurant-worthy. A can of consommé and a head of garlic stretch to feed four, and the leftovers? Even better the next day.
Step-by-step instructions for Campbell's consommé rice
This method delivers restaurant-quality depth using only one pot and simple techniques.
Sauté Aromatics in Butter and Olive Oil
In a heavy-bottomed pot with a tight-fitting lid, melt the 2 tablespoons unsalted butter over medium heat. Once melted, add the 1 tablespoon extra-virgin olive oil and swirl to combine. The butter should foam gently before settling into a clear, golden liquid.
Add the 2 finely diced whole shallots and 3 minced garlic cloves, stirring constantly for 2-3 minutes until the shallots soften and become translucent. Here's the thing—don't let them brown. You want sweet, mellow flavor, not bitter caramelization. The garlic should just begin to perfume the kitchen with its aroma.
Sprinkle in the 0.5 teaspoon dried thyme and stir for 30 seconds to toast the spices. This step builds the aromatic foundation that will infuse the rice throughout cooking. The thyme will deepen the umami notes from the consommé, creating that restaurant-quality depth we're after.
Toast the Rice for Nuttiness
Add the 1.5 cups long-grain white rice to the pot and stir vigorously for 1-2 minutes until every grain is coated in the butter-oil mixture. This toasting step develops nutty flavors and prevents the rice from becoming mushy. You'll hear a faint popping sound as the rice begins to release starch.
Pour in the 2 cups Campbell's consommé and 3 cups water, stirring once to distribute the liquid evenly. The rice should be just submerged—no need to rinse it first. The consommé's natural richness will carry through the entire dish, eliminating the need for additional seasoning.
Bring the mixture to a rolling boil over high heat, then immediately reduce to low heat. Here's where precision matters: the rice needs to simmer gently. If you let it boil vigorously, the grains will burst and turn mushy. You want tiny bubbles breaking the surface occasionally, not a full-on roil.
Simmer Covered to Perfect Texture
Cover the pot tightly with the lid and simmer for 20 minutes without lifting it. This initial cooking period allows the rice to absorb the liquid while developing its texture. The consommé will infuse the grains with its deep, savory character.
After 20 minutes, uncover the pot and stir gently once. You'll notice the rice has absorbed most of the liquid but still has a slight moisture on top. This is normal—we want the rice to finish cooking in its own steam. Sprinkle the 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon freshly ground black pepper over the surface and stir lightly.
Return the lid to the pot and continue simmering for another 10-12 minutes until all liquid is absorbed and the rice is tender. The grains should be distinct but still slightly chewy in the center. If you taste a grain at this point, it should be flavorful but not falling apart. This is the moment that matters: the rice should be al dente, with just enough bite to complement the rich consommé.
Finish with Butter and Garnish
Remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the rice to finish absorbing any remaining moisture and develop its final texture. The residual heat will continue cooking the rice gently without overdoing it.
Uncover the pot and stir in the remaining 1 tablespoon unsalted butter until melted and fully incorporated. This final butter addition creates a velvety finish that coats each grain. The butter should melt completely, creating a glossy sheen on the rice surface.
Transfer the rice to a serving dish and garnish with the 1 tablespoon toasted sesame seeds and 0.25 cup chopped fresh parsley. The sesame seeds add a subtle nutty crunch while the parsley provides fresh contrast. Serve immediately while the rice is still warm, allowing the aromatic flavors to fully develop with each bite.
Pro Tips For Making Campbell'S Consomme Rice
- Rinse That Rice: The consommé is already flavorful, but unrinsed rice absorbs it like a sponge—leaving you with mushy grains. Toss the rice in a fine-mesh strainer under cold water for 30 seconds, then shake off excess. This keeps each kernel distinct and lets the broth work its magic instead of turning your dish into glue.
- Sauté Shallots Low: I used to blast those shallots on high heat, and they’d either burn or turn to mush. For this dish, keep the heat at a simmer—just enough to make them soft and translucent, not brown. You’re building flavor, not caramelizing. A few minutes of patience here makes the whole dish taste richer.
- Salt the Consommé: Campbell’s consommé is low-sodium, but unsalted butter and rice need balance. Taste the broth before mixing—add ½ teaspoon salt per cup of consommé, then adjust. Skipping this step means your rice will taste flat, no matter how fancy the rest of the dish looks.
- Use Half the Butter: The recipe might call for a full stick, but you’ll end up with greasy rice if you follow it blindly. Melt just 2 tablespoons of butter with the shallots and garlic—enough to coat the pan but not drown the rice. The consommé already adds moisture; extra butter just makes it heavy.
Dietary considerations for this recipe
Gluten-Free Adaptation
This recipe is naturally gluten-free as long as you verify the ingredients in Campbell’s Consommé. Always check the label—most varieties are gluten-free, but some may contain trace amounts.
I recommend Campbell’s Classic Beef Consommé (gluten-free certified) for the best results. Use certified gluten-free rice like Tilda or Lundberg to ensure no cross-contamination during processing. 🌱
Low-Sodium Options
If you're watching sodium, opt for Campbell’s Low-Sodium Consommé and reduce the added salt to just ¼ teaspoon. The consommé already provides enough umami flavor that you won’t miss the extra salt.
Taste as you go—sometimes the consommé needs just a pinch to balance. For extra flavor without sodium, add 1 teaspoon soy sauce or coconut aminos when stirring in the butter at the end.
Dairy-Free Substitutions
Replace the 2 tablespoons unsalted butter with 2 tablespoons dairy-free butter like Miyoko’s or Earth Balance. For extra richness, use 2 tablespoons olive oil instead of butter in both the sauté and finishing steps.
The olive oil adds a fruity depth that complements the consommé beautifully. Just be sure to toast the rice properly—dairy-free fats require slightly higher heat to develop that nutty flavor.
Vegetarian/Vegan Version
Swap the beef consommé for Campbell’s Vegetarian Consommé or make your own by simmering 4 cups vegetable broth with 1 tablespoon soy sauce and 1 teaspoon mushroom powder for umami depth.
Use the same rice and aromatics, but finish with 1 tablespoon nutritional yeast instead of butter for a cheesy, savory note. The nutritional yeast adds that restaurant-quality depth without dairy. 💫
Allergen-Friendly Tips
For nut allergies, skip the sesame seeds and use toasted pumpkin seeds instead—they provide a similar crunch without the risk. If you’re avoiding garlic or shallots, substitute with 1 teaspoon onion powder and ½ teaspoon asafoetida (hing) for a savory depth.
Always check your consommé for hidden allergens, as some brands may process in facilities with nuts or dairy. When in doubt, opt for homemade consommé to control all ingredients.
Nutrition facts
Frequently asked questions
Can I use Campbell's consommé as a rice cooking liquid for other recipes?
This rich broth works beautifully for risotto, paella, or even stuffed peppers. The key is to reduce the liquid ratio slightly—use 1.5 cups consommé per 1 cup rice instead of the standard 2:1 water-to-rice ratio. The umami depth will elevate any dish where rice is the base.
Why does my rice turn out mushy when using consommé?
Overcooking is the most common culprit. Once the rice reaches a gentle simmer, it should cook without boiling vigorously. Lift the lid occasionally to check for moisture—if it's gone after 30 minutes, remove from heat immediately. Also, avoid stirring too often, as this breaks the grains.
What's the best way to reheat leftover consommé rice?
Gently reheat with 1-2 tablespoons water or consommé per cup of rice in a skillet over low heat. Cover tightly and stir occasionally until warmed through (3-5 minutes). Microwaving can dry it out—this method restores that perfect texture.
Can I make this with instant rice?
Not ideal for this recipe. Instant rice lacks the starch structure to properly absorb the consommé's flavors, resulting in a watery, flavorless dish. For best results, stick to long-grain white rice or jasmine rice, which maintain their shape and absorb liquids beautifully.
How can I make this dish more flavorful without extra ingredients?
Toast the rice longer (3 minutes) in the butter-oil mixture to deepen its nutty flavor. Add a splash of soy sauce (1 tsp) when stirring in the final butter, or finish with a sprinkle of smoked paprika for warmth. The consommé's natural richness will still shine through.