Rory Drummond's recipe for stick of butter rice, which is often referred to as rice consomme, is considered a more refined version of beef broth and can be found in most grocery stores. The rice is rich and buttery as it cooks, soaking up the beef consommme and French onion soup flavors. Once it is out of the oven, Drummond adds fresh lemon juice over the top to bring the flavors alive and balance out some of the richness. The recipe is so easy that it can be made ahead of time and stored in an airtight container in the refrigerator for up to four days after baking.