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I am always looking for unique ways to use up my canning pantry and also my long term food storage.  I’ve been seeing these canned french onion soup and butter rice recipes floating around the interwebs and decided I needed to figure out how to use my home canned french onion soup and jasmine rice I have in in long term storage..  

Enter this lovely rice bake with rich flavors and simple ingredients that can either be the perfect side dish or jazzed up to be the whole meal.  Make it the main course by adding in some fresh mushrooms or some browned ground beef before baking and then smothering with swiss, harvarti, or gouda cheese during the last half of the baking.  The addition of cheese on top of the rice is my brand.  There’s so many ways you can make this recipe please the whole family.  This is the best rice dish and is much healthier because I’m using my home canned french onion soup made with my homemade beef bone broth and my homegrown and slowly caramelized onions.  Lots less garbage than the storebought soups if you’re in to reading labels like me.

Why Do I Store Rice Long Term?

Mainly because my family really enjoys rice, our favorite type of rice being jasmine rice.  I can purchase 30 pound bags for around $8, which turns out to be a great deal especially if you know how to store it and extend the shelf life and protect your rice.  

Your biggest enemy is moisture, oxidation, and mice, all of which really love our farmhouse.  When I purchase my bulk rice, I freeze it for 24 hours 2 separate times, allow the rice to come to room temperature for a few days between each freezing session and after.  This prevents rice weevils from hatching as they’re inevitably in your rice, and while would be an extra source of protein, we’re really not into eating bugs here.  Then I’m ready to work on storage.  For my long term storage, I look at my food storage in 3 “layers” i call:  

1. Primary (1st layer)

2. Secondary (2nd layer)

3. Long term (3rd layer)

The primary layer is the one I’m actively cooking and using from so it’s located in my pantry in my kitchen in an air tight container.  The secondary layer is one that I will refill the primary layer from.  It is normally a long term, or 3rd layer, that I have needed to open to refill my primary, and then it gets moved to secondary and will remain there until it is all used up as primary.  Are you with me?  

My long term layer is rice that I have sealed in mylar bags with oxygen absorbers.  The oxygen absorbers remove the oxygen from within the sealed bag which prevents 2 things: oxidation (a chemical reaction that eventually will destroy your food) and pests… no oxygen means those rice weevils aren’t going to hatch.  I open a long term storage mylar bag once both my primary and secondary storage is depleted.  I prefer to store my rice in 1 gallon mylar bags so I don’t have massive amounts open at once.  I adhere to the rule, first in-first out, so I can rotate my stock and as I add new bulk purchased foods, I can use the older stuff to prevent food waste and food getting really, really old.  

Stay tuned on long term food storage, as I do plan to get more information on my routine and ideas typed up and put on my website.  If you scroll my Facebook or Instagram, I did share an entire week on long term food storage and how, why, and what I do and store.  It’s fabulous information and great if you enjoy purchasing food in bulk to save money.

Equipment You Might Want

• 8×8 glass baking dish or small cast iron dutch oven with a lid
• aluminum foil

Ingredients

• home canned french onion soup
• jasmine rice or any white long-grain rice
• butter
• parsley
• salt & black pepper

Let’s get to cooking

Step 1: Prep for Baking

Preheat oven to 425 degrees F.

Grease your 8×8 baking dish or dutch oven with a little lard or butter.

Step 2: Layer the Ingredients

To the prepared baking dish, layer in 1 1/3 cups of jasmine rice.  Use uncooked rice; be sure it’s not instant rice.  Make sure you spread it into an even-ish layer.

Pour over 1 quart of home canned french onion soup.  Spread out onions into an even layer if need be.

Using 1/2 cup of cold butter (a whole stick of butter), cut into pats of butter and arrange them evenly over top.  I cut mine into 9 slices and arrange over my 8×8 baking dish.  PLEASE use real butter.

Sprinkle dried parsley over top and season with salt and black pepper, if needed, to taste.

Step 3: Bake

Cover your baking dish tightly with aluminum foil and add the lid on top of your dutch oven.

Bake for 25 minutes covered.  After the time is up, remove the lid or foil, and bake another 25 minutes.  You want the rice to have absorbed most of the liquid by the end of the baking time.  Cooking varies oven to oven.

Step 4: Serve

Remove rice from the oven, fluff with a fork and serve.

Step 5: Store Leftovers

Store uneaten rice in an airtight container in the refrigerator.

​Enjoy this tasty side dish!  In my house of young kiddos who can be really picky eaters when the mood strikes them, they devour this, and I love it because they’re getting lots of bone broth and healthy fats in a super incredible side dish.

Enjoy!