Stick of Butter Rice

Why You’ll Love This Recipe

• Only 4 ingredients are required, making it extremely easy to prepare.

• It bakes in one dish—no stirring or monitoring on the stovetop.

• The butter melts into the rice as it cooks, giving it a luscious, comforting richness.

• It pairs beautifully with grilled meats, roasted vegetables, or simple proteins for a satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Long-grain white rice (uncooked, not instant)

• Condensed French onion soup

• Condensed beef broth (or beef consommé)

• Unsalted butter (a stick, sliced or broken into pats)

• Optional: garlic powder, chives, or herbs for topping

Directions

1. Preheat your oven to 425 °F (about 220 °C). Grease an 8×8-inch (or similar size) baking dish with nonstick spray or a bit of butter.

2. In the baking dish, combine the uncooked rice, condensed French onion soup, and condensed beef broth. Stir gently to distribute.

3. Arrange the slices or pats of unsalted butter on top of the rice mixture. Do not stir the butter in.

4. Cover the baking dish tightly with foil and bake for 30 minutes.

5. After 30 minutes, remove the foil and continue baking uncovered for another 25–30 minutes, or until the rice is tender and the liquid is absorbed.

6. Let the dish rest for about 5 minutes, then fluff the rice gently with a fork. If desired, sprinkle with garlic powder, chopped chives, or herbs before serving.

Servings and timing

• Serves: ~ 4 to 6 people

• Prep time: ~ 5 minutes

• Bake time: ~ 55 to 60 minutes (including covered and uncovered baking)

• Resting time: ~ 5 minutes

• Total time: ~ 1 hour and 5 minutes

Variations

• Add mushrooms: Stir in a can of drained sliced mushrooms along with the rice and liquid before baking.

• Garlic flavor: Mix in ½ teaspoon garlic powder or finely minced garlic into the rice mixture before baking.

• Herb topping: After baking, top with fresh chopped parsley, chives, or green onions for a fresh contrast.

• Cheesy twist: Sprinkle grated cheese (such as cheddar or parmesan) over the rice during the last 5–10 minutes of baking to let it melt.

• Lighter version: Use reduced-sodium soup and broth to control saltiness, and reduce butter slightly (but know it will change richness).

• Smaller or larger batches: You can adjust quantities proportionally for smaller or larger dishes; just make sure your baking dish isn’t overfilled.

Storage/Reheating

• Store any leftover rice in an airtight container in the refrigerator for up to 3-4 days.

• To reheat, place in a covered baking dish or microwave-safe container with a splash of water or broth to restore moisture. Reheat in a preheated oven (350 °F / 175 °C) for 10–15 minutes or microwave in short intervals until warmed through.

• Stir gently after reheating to fluff up the grains.

FAQs

What kind of rice should I use?

Use long-grain white rice, not instant or quick-cooking rice. Many versions of this recipe emphasize that instant rice will become mushy.

Do I need to rinse the rice first?

No—rinsing isn’t required for this recipe. The condensed soup and broth help with flavor and moisture.

Why is the recipe called “Stick of Butter Rice”?

Because it uses a full stick (½ cup) of butter, cut into slices and baked on top of the rice, allowing it to melt and enrich the dish.

Can I use salted butter instead of unsalted?

Yes, but be cautious: the condensed soup and broth already carry salt, so using salted butter might make the dish too salty.

Can I bake at a different temperature?

Some recipes suggest 400 °F, but 425 °F is commonly used to help the rice cook through within the hour. Adjust cooking time if lowering temperature.

Will this work with brown rice or other rice types?

Brown rice requires more liquid and longer cooking time, so it’s not recommended without adjustment. Other white rice types may work with careful timing.

Is stirring needed during baking?

No. The rice cooks by absorbing the liquid, and stirring would interfere with the butter melt and how the rice sets.

How can I tell when the rice is done?

The grains should be tender and all (or nearly all) liquid absorbed. The top should have light browning and edges may be slightly crisped.

Can I double the recipe?

Yes, but use a larger baking dish to prevent overflow and ensure even cooking. Maintain the same rice-to-liquid and butter ratio.

Is this recipe very rich?

Yes, it’s quite indulgent due to the butter and creamy soup. You can lighten it slightly by reducing butter or using lighter soup/broth variants, though flavor and texture may change.

Conclusion

Stick of Butter Rice is a delightfully straightforward, nostalgic side dish that delivers rich, comforting flavor with minimal effort. With just four main ingredients and one baking dish, it’s perfect for when you want something easy but satisfying. Let me know if you’d like a printable recipe card, nutritional breakdown, or an adapted version (vegetarian, lighter, etc.).

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