Stick of Butter Rice
Just 4 simple, pantry staple ingredients make up this rice side dish that will blow your mind! Kids and adults alike will be begging you to make it again!
Yeah, you read that title correctly… stick of butter rice. This rice dish is my family’s favorite rice recipe… EVER. And I’m betting that once you try it, it’ll be your favorite too! Guess how many ingredients are in this rice? C’mon guess! Okay, here’s the answer….. 4. 4 ingredients. Hello simple side dish!
The other best part about this recipe, is that it’s completely fool-proof and incredibly low maintenance. Even if you say you can’t cook… you can cook this. I guarantee it. My 5 year old has made this before (all I did was the oven part).
You may have these ingredients on hand, which makes this recipe even more awesome! Granted… this isn’t a health-food side dish (I mean, c’mon… it’s called stick of butter rice) lol… but honestly, I say go for it. We all need an indulgence, and it’s GOOD.
Around our house this dish is referred to as “brown rice” by my daughter, and if she had her way, we would eat this rice every single day lol. It doesn’t matter what else I serve with it… if this rice is on the table, it’s “the best meal ever!! Brown rice!!”. And that right there, makes Mama happy 😀
This rice isn’t cooked on the stove top like most rice recipes are… it’s baked in the oven. So no burner is being taken up on your stove and you can slide the pan in the oven and forget about it 🙂 Okay, well maybe not completely forget about it lol. But it bakes for an hour and all you have to do is remove the foil after 30 minutes. Simple right?
So here’s the breakdown… long grain white rice, can of beef broth, stick of butter, and a can of condensed french onion soup. That’s it!
Just combine the broth, onion soup, and rice. Slice the butter thinly and add to baking dish.
Cover with foil and bake at 425 for 30 minutes. Take off foil and bake another 30 minutes.
Voila! Rice is done 😀
I know, I know… it’s not much to look at. But the taste is INCREDIBLE!
Honestly, this dish looks pretty gross right? The old saying “don’t judge a book by it’s cover” applies here… so don’t judge a rice dish by it’s looks. Just take a bite and I promise you, you’ll forget alllllllll about how it looks 😀
This rice would go really well with my Parmesan Crusted Chicken Nuggets, Jack Daniels Glazed Baked Chicken Wings , or Low Carb Baked Chicken Tenders 🙂 A great add-in would be to add a can of sliced mushrooms to the mix… I haven’t tried it yet, because the kids would balk at that lol.
Recipe from Thirty Handmade Days
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Stick of Butter Rice
Ingredients
- 1 cup uncooked long grain white rice - NOT instant
- 1 (10 oz) can of condensed French Onion Soup
- 1 (10 oz) can of condensed Beef Broth
- 1/2 cup unsalted butter - sliced thinly
Instructions
- Preheat oven to 425°F. Spray an 8x8 inch baking dish with cooking spray.
- In prepared baking dish combine rice, soup and broth.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 30 minutes more.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4
Love this recipe, been making it for years! But your recipe plug in doesn’t work. It says 2 cups of rice but still just 2 can of soup and one can of broth. You can’t cook twice as much rice in half the liquid. Just an FYI
Thanks for the heads up! It should be fixed now 🙂
I’ve made this for decades and it’s heaven!
Happy New Year!
I have made this repeatedly this past year and every time it is such a big winner! It’s so delicious and addictive that we just can’t stop eating it. Sometimes I cut up sausage to cook in the rice too and just hold back on half the butter. Makes a fabulous meal-in-one dish. Thank you so much for sharing this recipe!!!
Used long grain brown rice and after three hours still not done expected longer cook time but this is ridiculous
That’s why I don’t use long grain brown rice in this recipe, it takes some more adjustments to make work, and takes quite a while. For best results, I always recommend following the recipe the first time you try it.
For my comment below I meant to add I double the recipe using the amount of vegetables and cheese stated. So if you’re doing standard recipe do half what I said in less you want more.I do measure liquids very carefully. The soup cans are 10 1/2 ounces but it calls for 10 ounce but I use the 10 1/2 ounce Campbell brand . Then I measure the beef broth by ounces as called for bc we only have 14.5 ounce cans here . So I just use standard measure cup to measure out exact amount of beef broth . I find this is where most people go wrong by adding either too much or not enough liquid.
For those who want to use jasmine rice or combination of jasmine and long grain rice these taste excellent! I make this recipe starting with yours but only half stick butter. Then add a whole small box of either baby Bella mushrooms sautéed lightly, a small vidalia onion sautéed lightly 1/2 package of Colby Monterey Jack cheddar in the middle. I put in in a deep and narrow circular glass dish 8 or 9 inch to bake. Stir a couple time during the first 30 minutes bake then during last 10 minutes add last 4 ounces cheese on top! Keeps the rice cooking evenly by stirring. Great vegetarian option by adding more vegetables!
How would you recommend reheating this? I am making for a potluck the night before and will have to reheat the day of for serving!
I’ve never done it myself, since my kids gobble it up lol. But I would add a small splash of water and bake at 300°F for about 20 minutes, or until the rice is heated through.
I make this all the time. Reheats perfectly in the microwave. Just cover it with a microwave cover or a damp paper towel and reheat to desired temp.
This is awesome! Absolutely delicious side dish. I have a question, if you can help. What kind of adjustments would I need to make if I’m using a rice/wild rice blend? I’d love to make this as a Thanksgiving side dish to serve with Roasted Cornish Hens. Thanks!
Ya know …………… Add some red beans after you take the foil off might really rock also.
We call this Dirty Rice-but I do add a small can of mushrooms!! Great with anything cooked on the grill!
So super yummy!
I added the mushrooms and it was even more delicious!!!
Made this for the first time today. Oh my stars! It is oh so delicious! It’s so addictive that it will be difficult for me to share with anyone! Thanks for such an incredible recipe!
This is my favorite rice recipe! I make mine on the stove top though. I use I cup of rice, 1 can French onion, 1 can beef consume and 1 can each of mushrooms and water chestnuts (neither of them drained). The water chestnuts are AMAZING and give it such a nice crunch that I just love! As soon as it comes to a boil, I turn the heat down to like 1 1/2 or so and leave it there covered for about 25 minutes and it’s perfect!!! I’ve never tried adding butter, so I’m definitely gonna give that a go next time I make it. Maybe I’ll try the oven once too, but I like that it’s done in less than a half hour on the stove and it’s just as easy cuz it comes to a boil pretty darn quick. If y’all like and have never tried the water chestnuts, I promise they add something amazing to it 🙂
Help! I’ve made this a few times and it doesn’t seem to work. The rice gets burnt around the edges/bottom and doesn’t seem to fully cook… what am I doing wrong?!
Oh no, how frustrating! Are you using the rice called for in the recipe? Several readers have tried substituting brown rice and it needs more adjustments to make that work. Other than that, the only thing I could think of is that your oven may run a little hotter than mine. I’d try reducing the temperature to 400 F degrees and baking it covered for 40 minutes, then uncovered for 30 minutes or so and see if that helps.
Are you putting near the bottom of oven? That will make a difference …
I made this tonight with Jasmine rice, 1/2 a stick of butter and a can of mushrooms at 400 degrees and didn’t cover it. Cooked for 30 minutes and stirred it. Baked another 20 and it was done. A bit too salty for me so will use unsalted broth next time. But otherwise it was great!!!
I have made a very similar version of this rice since college (40 years ago!). About 20 years ago, I reduced the butter to 4 tablespoons (1/2 stick), and I promise it’s just as good. Also, I have never baked it with a cover. Never. Without a lid, you get an almost crunchy (but not too crunchy) top layer which is kinda like reverse Persian rice. Without the lid is the original recipe I was given all those years ago. I have used onions and/or fresh sauteed (or canned, in a pinch) mushrooms. Have never sliced the butter, just toss the stick or half-stick in (it melts quickly). I turn the oven on 350 and put the rice in (I don’t preheat). I have made it 100’s of times this way and it’s always perfect. Also, you do not need French Onion soup if you don’t have it. I usually use a can of consomme and can of condensed beef broth. I came here to see if anyone had made it with brown rice, and if so, how long did it take to cook? That’s all I have right now, and I can’t remember. Because I’m getting old, lol
Amazing!!
I only had canned beef consommé so I used that and then sprinkled on a hew handfuls of those fried onions that you use in green bean casserole. Outstanding. My family devoured it. 6 servings? Hardly!!! My family of 4 finished it in one meal and they were scraping the sides with some French bread. They are savages, though, so please don’t just my parenting by their heathen ways.
Listen. This tastes like you really did something. Like you took some time instead of just throwing some stuff in a pan and baked it. Next time I’m gonna double it. It’s that good, y’all.
if doubling this baked consomme rice:: using 2 cups dry rice, how many cans of consomme and french onion? Please comment.
You’ll want to double all the ingredients, so use 2 cans each of the consume and french onion.
LOVE this recipe!! I use it at least once a month for a quick put together side. I have used it as a guideline to create a chicken broccoli rice meal that goes together just as quick that my family also loves thanks for such a Versatile recipe!!!
Very delicious. Periodt. I’m shook. I was tired of plain rice, fried rice jollof during this quarantine and this was it. I even added tiny chunks of beef in this to make a complete meal. I was afraid it would be risotto like but it turned out really dry and good. TRY IT! 😊
I made this TODAY (6/2/2020) with Jasmine rice with Lipton onion soup packet (1 1/2 cup water and used it all), can cream of mushroom soup, jar of sliced mushrooms drained. I just pulled out of the oven. My hubs could smell it outside working in yard and asked what was I making smelled great! I took bite. OMIGOSH!! Amazing!!! So Yes to Jasmine rice!!
I was taught this dish by a friend/coworker however it had a few changes. You browned the rice and one diced onion one the stovetop with the butter. When the rice is toasted to your liking and the onions are not burnt place in casserole dish with 2 cans of drained mushrooms and 2 cans of beef broth. Bake covered as your recipe directs. Browning the rice brings out an extra depth in flavor. My kids have grown into adults loving this recipe and now my grandson loves it.
Love this recipe! It’s delicious as is, but I have a black garlic addiction that needs to be satisfied and black garlic plays well with this.
If you want to hop on board the ramen fried rice train, swap this out for the plain white rice (you can also dial back the oil you need in that recipe). Not health conscious friendly, but as a rare treat, it’s worth the calories.
Thanks for the great recipe chef!
I didn’t have French onion soup so I doubled the beef broth and added chopped onions.
That’s how my mom did it back in the day. Hope it turns out good . Fingers Crossed
Do you need to cook/boil the rice before adding it to the baking dish?
Nope, it cooks as the dish bakes 🙂
I’ve made this so many times. This is one of my favorite recipes my mom made us. I make mine in the rice cooker and use less butter. Goes great with steak and mushrooms.
I just made this rice (I’m rice challenged) so I never make it ….this recipe was prefect and delicious I added a can of mushrooms rinsed and dried them before adding.
The next time I make it I will reduce the butter I think a quarter of a stick would still give me the richness.
Thanks for the perfect recipe!
The taste was very good, but next time I will butter the pan first. Lost a lot of rice that stuck!
Oh no! This is such an older recipe, that I just looked an apparently didn’t mention to spray or butter the dish first. I’ve amended the recipe now, but I’m sorry about your lost rice!
Been making this for awhile now – it’s my daughter’s favorite dish ever! We call it brown rice at our house. We are gluten free and the condensed soups contain wheat as does the dry French onion soup mix. I’ve just been using 20 oz of a gluten free beef broth and adding in some minced onions to it. Make it just as directed and it’s always turned out great! Might be an option for those who don’t have access to French onion soup mix.
Can I substitute regular beef broth for the condensed beef broth? With the pandemic I’m not able to get the Campbell’s beef broth right now.
I’ve only made it as written, so I can’t say for certain, but I think that would be fine 🙂
What can I put if French onion soup doesn’t exit where I live. I want to make this but not sure what to use.
Hmm, I’ve never made this without the can of condensed French onion soup, so I’m just guessing here… but if you can get your hands on a packet of onion soup mix (like this https://amzn.to/2yvawdn ), and put in about 1 1/2 – 2 cups of water. Then use about 1 1/4 of that mixture in place of the 10 oz can of condensed soup. The leftovers of your soup mix will freeze well.
Delicious peroid
My family loves this easy to make rice. The only thing I do differently is I o ly use 1/2 the stick of butter. Still delicious 😋❤
Can you make this with brown rice? Lol but really could you?
Lol, I haven’t tested it myself, but if you do try it, be aware that brown rice takes considerably longer to cook than white rice, so you’ll need to play around with the cook time.
I have tried this with brown rice and it didn’t work nearly as well. I usually use brown rice for everything but not this dish. My family ❤️❤️❤️ this rice dish. I do double this for my large family but I don’t double the butter.. 😉
My mother used to make this all the time, and we loved it. Great for an oven dinner with a meatloaf….complete oven dinner. You can add baked apples too. This is a tried and try recipe, and thanks for putting it out there again!
Tried this last night.. it was a hit! I am doing low carb but,can have brown rice.. would it work as well in this recipe?
I’ve not tested using brown rice in this recipe, and I’m sure it would work, however it would need longer to cook.
Has anyone ever added mushrooms
Yes, I grew up eating this and my mom always added a can of mushrooms. Extra yummy!
…one of my kids absolute favs!!! But can it be done in a rice cooker as well?
I don’t have a rice cooker, so it hasn’t been tested, but a few other readers have said they used a rice cooker with good results.
Wow! Rave reviews!
I heard of and made this rice for the first time following a random electric pressure cooker recipe; my husband I decided it was a dud. Thankfully, I read many comments mentioning an old “oven” recipe. Recently, I signed up to bring “flavored rice” to a group dinner & decided to look for an original version of this recipe. I tried this one, doing a trial run first. I couldn’t quit eating it out of the baking dish as I made a double batch for the dinner!
I saw where many add mushrooms but since I know many ppl don’t care for mushrooms, I decided to add frozen pearl onions. Yum! YUm! YUM!!! Several ppl asked for the recipe. Thank you!
This was absolutely amazing! Definitely a repeat recipe.
Anyone made this with jasmine rice? Just looked in my pantry, and I must’ve used all of my long grain white rice. I’d like to not go back to the store if possible. I’ve made this recipe so many times, and my husband raves over it every time! Perfect comforting side dish!
So I tried this tonight with instant rice and it did come out only slightly mushier than with regular long grain rice. I doubled everything but the butter, cooked it for the full time but added a 1/4 cup more rice. Next time I’ll add 1/2 cup and it should do the trick. Such a tasty and simple recipe!
This is a great recipe. I have been making this for several years. I came here to refresh myself on the quantities. One difference is that we add blackeyed peas. So good as a stand alone recipe or with add-ins!
Made this today for a Christmas side dish and will be making it very often. Very good!
This is the best rice dish ever.i make it often.
Love this recipe. Since 2 of my boys are lactose intolerant I subbed
their butter and it worked beautifully!
OMG just finished making the butter rice just as you made it, it is the bomb! – I’m hoping that everyone walks past it because I want it all to myself. Happy Thanksgiving
I use beef consomme soup instead of French onion and it is amazing!
So good! I’ve made this a number of times since finding it. The family loves it and it really goes with any dish being served.
Every single one of my four kids AND my picky husband LOVE this! It’s very similar to one my grandmother made when I was growing up, but this one is simpler and dare I say better! I use beef consume instead of the beef broth and it seems to kick it up just a notch.
Hi! Can anyone give me this recipe without the butter? I’m not a calorie counter but ‘‘tis was way to buttery and I used 1/4 cup instead of 1/2.
Very flavorful rice! I would love mushrooms in it, but my family wouldn’t eat it then. So to add a little crunch, I added some cut up water chestnuts. They absorb whatever flavor they are in and give it a crunch. Everyone liked that! After reading many comments that a whole stick of butter is too much, I just did a 1/2 stick. Worked great. I’ll be making this again!
I don’t make rice for very many things, but I LOVE THIS RECIPE, always add chopped sauteed mushrooms. YUM Mostly with STEAK! There is never any leftovers.
I make this recipe frequently. I do add about half a container of fresh sliced mushrooms and a half cup of extra liquid.
About 5 minutes before it’s done, I like to sprinkle French fried onions on the top and let it finish out to crisp them up.
Any suggestions for msking this in a crockpot?
I honestly haven’t tested cooking this, or any rice, in my crockpot, so I can’t say for certain.
This is a family favorite, but I’m wanting to make 2 9×13 pans this weekend. Do I need to increase the cooking time? And can you please clarify exactly how much butter I should use? Thank you!!
Hi Tressa 🙂 So glad you love this rice as much as we do! I’ve found that when doubling the recipe to fit in a 9×13, you really don’t need double the butter. I normally use 1 and 1/3 sticks for one 9×13 dish, so to make 2, I would use 2 and 2/3 sticks, divided evenly between the two pans. I haven’t baked two pans of this rice in the oven at the same time, so I can’t say for certain, but I would guess you’d need to add about 15-20 minutes, but make sure to check it as it cooks those last 15-20 minutes to make sure it’s not overcooking.
Hi Tressa, this is an old family favorite. Literally we call it “brown rice” and i’m asked to make it for everything. So for a 9×13 it’s 2 cups of rice, add 2 cans beef consume, and 2 cans french onion, and i actually just take the stick of butter and place it right in the middle of the pan on top of everything. leave it to bake at 450 for 45 minutes UNCOVERED. just keep an eye on it, but you’ll know it’s done when everything is soaked in, stir it up and if it’s not yet done, just place it in the oven a bit longer. I’ve learned with this recipe, there’s no set time…just let it cook and watch it.
It I quadruple the recipe to take somewhere so you still follow the same rules for using a disposable dish? Should I cook it uncovered in two separate tens?
I made this the other night, and added the jar of mushrooms as you inspired — it was a delicious dish — very hearty and good for a chilly night with chicken or beef. — I will be making this again!
My mom has been making a similar recipe for over 40 years. Only changes are 13×9 pan, 4 pork chops in the middle, half a can of water, no butter, cover with foil and bake at 350 for 45-60 minutes! So yummy!
I love this! My mom always made this when I was growing up. We always called it brown rice and the first time I had actual brown rice, I was very disappointed.
We put mushrooms in ours! You can use canned or just add a carton of fresh sliced white mushrooms.
I just made this and it’s DELICIOUS!!!
OMG! This sounds A-M-A-Z-I-N-G!!! Do you think I could add a jar of sliced mushrooms to jazz it up just a bit? It would be great with roasted chicken or even a steak!
Thank you for this recipe!!!
GiniD
I think that would be awesome with this rice!
Love your recipes, going to try the apple cider pork tonight, and might even throw in the ‘brown’ rice, as it looks delicious! Thanks for the easy ideas for a weeknight dinner.
This looks like heaven on a fluffy cloud of beef brown rice! Im making it this week! I just Instacart’ed the ingredients LOL
THANK YOU!!!
I’ve made a similar recipe for years but it calls for wild rice, love the nuttiness it brings!! On occasion I’ll add a pound or so of stew meat cubes & make it a main dish instead of a side dish-really comforting on a cold or rainy day! Thanks for sharing…
I thought it was a little too beefy so instead of the beef broth I used a can of golden mushroom soup and WOW I loved it so much more!
This is an excellent recipe! Everyone loved it.
My family had made this for years. It’s always a family favorite!!! Has anyone ever made it w/ brown rice instead of white rice?
I haven’t tested it myself, but if you do try it, be aware that brown rice takes considerably longer to cook than white rice, so you’ll need to play around with the cook time.
I have made it with brown rice and it’s great – I don’t think I can even tell the difference in tasting it, and I feel better about it being healthier.
It does take longer but I don’t know how long as the other thing I was making that night took longer than expected too. I am about to make it again with brown rice. Suspect it’s maybe an extra 15-30 mins.
How you freeze the leftovers?
I haven’t tested it, since we never have any leftovers 🙂
I make this in half steamer foil pans that you buy at Sams. I freeze the rice in 32 oz plastic deli type containers. (cheap on Amazon). To reheat, I thaw (or run hot water over it) enough to dump into a casserole dish with a lid, sprinkle with about 1/4 cup water and microwave on thaw until I can separate, then heat until hot on medium. I do add a little more water, if needed, if it seems to dry. It tastes just as it does when it comes out of the oven. I make a Mexican rice and do the same thing. Better for DH than the packages of rice mixes.
I spilt some of the juice, how wll it be? I also used extra long grain rice.
Depends on how much was spilled… but this recipe is pretty forgiving.
I add yellow squash to mine and then top with sliced cheese. Cook for a few mins to melt!
Can this rice be cooked in a instant pot or rice cooker
I haven’t tested the recipe other than as written, but you may want to peruse the comments, as other readers may have tried it.
i got this recipe from a lady at work. She was warming up leftovers in the microwave and it smelled so yummy I asked for her recipe. Her recipe included a small can of sliced mushrooms untrained. It is now a family favorite and we love mushrooms so make it that way.
Would this be a good side dish to serve with chicken Marsala? Would you change it from beef broth to chicken broth?
I think that would go great together! I’d leave it with beef, it doesn’t make it taste “beefy”.
Reasoning for the NOT instant rice? I assume it’s because it will turn to mush. But that is all I have at home and this sounds wonderful!
Yes, it will be overly mushy if you use instant rice.
I cooked it with instant rice yesterday and it turned out delicious! I cut down the cooking time to 30 minutes instead of the hour.
do you add water ? considering soups are condensed?
No, you don’t add water for this recipe.
How do you double this recipe? Double each ingredient? I don’t want it to be be too greasy?
Normally you’d double all the ingredients, but for this particular recipe double everything except the butter and just do about 2/3 cup of butter.
How long would you bake if doubled in one pan?
I would bake for 45 minutes covered, and 35 minutes uncovered, and then check it. All ovens cook differently, so I can’t give an exact time, but when the rice is tender and no extra liquid remains it’s finished.
Thank you! Making it for a lot luck tomorrow
I used brown rice and didn’t have soup so I substituted with French onion soup mix in a packet and added broth for the liquid and used 7 tbl butter . oh wow yum we loved it
I’m going to test this recipe with Progresso French Onion (not condensed) and water in place of beef broth (to make 20 oz of liquid). We have a gluten allergy in the house so Campbell’s isn’t an option. Has anyone tried similar substitutions?
Ness, did you try this? This is what I was wondering too.
Can this be made with olive oil in place of the butter?
I haven’t tested it, so I can’t say for certain, but I think that would probably work.
I love this rice!!! Can you make it with cauliflower rice?? How would I alter the cook time or recipe??
I haven’t tested this recipe using cauliflower rice, so I really can’t say with any degree of certainty.
I’ve made this rice several times. Every time I make it, my family goes crazy for it; even my three year old loves it. So simple and easy and its amazing. Thank-you so much for sharing this recipe.
Seriously nummy. Looking forward to making this with grilled steak or chicken. My mom used to make something very similar to this. Thank you for another great recipe.
This was so delicious! I’ve made it twice now. The first time I followed the recipe exactly and it came out very good. I made it a second time but this time I only used a third of a stick of butter with parboiled rice, and it was just as good, but less fatty! Great recipe! Thanks for sharing!
Do you use salted or unsalted butter? Thank you
I always use unsalted since the broth and French onion soup add plenty of salt.
My mom would make this at Thanksgiving and add a jar of sliced mushrooms! I loved it as a kid..
Made this tonight and we loved it! It’s a keeper recipe in my house!
I grew up on this rice. We called it brown rice. Now I make it in my rice cooker but 3 or 4 tablespoons is plenty. It turns out great and only takes 20 minutes.
I have added chicken breasts and pork chops at different times ro this recipe and it makes a meal. I cook it just as instructions say and the meat always turns out well done and moist. I have also used left over roast shredded and added at the time of removal of the aluminum foil. We add steamed broccoli and carrots as a side.
How is this if I make it ahead of time? Would reheating be ok do you think? Thanks
I haven’t tested it, so I can’t say for certain… but this is a very forgiving dish, so I think it would be okay. I’d reheat it covered with foil so it doesn’t lose moisture.
Great idea thanks. Do you happen to know how long I’d have to cook it if I can only go up to 350 to 375° With my oven?
You’re welcome 🙂 I’d bake it at 375, but I’m not sure on the time.
Check it after 45/50 minutes , I cooked mine @ 425 for 30 minutes & then 15 minutes @ 400 & it was done
No, reheating does not work.
Actually this rice is perfectly fine reheated Edward.
I don’t like rice, but this has changed my mind. I love this! Even the leftovers are great! Where has this recipe been all my life? Thank You!
My kids love this too! Perfect for quick sides for potlucks and reunions and such.
I add a can of mushrooms sometimes. Yum!
If you want a full meal take bone in thin pork chops and lay on top gently dunking under juice. Cook 1 hour. I don’t uncover but I may now I have read this. Prob just the last 10 mins. Don’t won’t dry pork.!
So good!
When my pantry has been bare. I have used an envelope of Lipton’s French onion soup mix with a can of water.
Also I use beef consommé instead of broth to make a little richer…. like a stick of butter isn’t enough lol.
Can youmake this in a rice cooker?
I don’t have a rice cooker, so I’ve never tested it that way.
Finally made this ..awesome taste will make over and over again😁
Can I use my le cruset covered pot? I never have foil?
Yes, as long as the lid fits snugly.
I made this and it turned out sweet. ???????
I have no idea how it turned out sweet… unless your tastebuds are picking up the natural sweetness in the onions in the condensed soup.
Love this rice recipe, this is second time I made it and excellent. Nice side to any entree.
Can this recipe be doubled or tripled for a large crowd?
Hi Judy 🙂 I’ve successfully doubled this recipe in a 9×13″ baking dish, but I’ve never tried tripling this recipe. If doubling though, just test the rice after 1 hour and make sure it’s done cooking.
I need to triple the recipe for a large group…would you triple all ingredients or cut back on butter and or any of the liquid?
Hi Jen, I would triple all the ingredients, except maybe only use 2 sticks of butter 🙂
Made this with quinoa!! Upped the quinoa to about 1 1/4cup, lessened the butter … And cooked at 425 for 30 min covered then another time 15min uncovered and it was perfect and sooo good and you feel a bit healthier with the quinoa
This was amazing! It was so easy to make. I made it in my rice cooker and though it was a little mushy, it tasted fantastic. I could eat the whole thing at once but had to stop myself. I will def make this again, but try it in the oven and compare it with the rice cooker. Thank you so much for sharing.
Hi there! So… is it supposed to be stirred in between pull the foil off and finish baking? My top was a little crispy. Once I stirred it, it looked a lot better but still had a little bit of crispy dried out rice.
Hi Laura! We love the crispy parts, but if you’re not a fan, you can definitely stir when you remove the foil 🙂
I really enjoyed it! I cut the butter to half a stick and it was great. Will make again for sure!
I laughed when I saw your recipe. This was almost a weekly staple in our house when I was growing up. Our version was called mushroom rice. It is a tad different. 1 C long grain white rice, 1 can Campbell’s beef broth or consomme (which ever was in the cupboard), 1 small can sliced mushrooms, 1 stick (1/2 cup) of margarine or butter (Mom used margarine I use butter, but I find the butter makes it a bit greasier so I tend to use a bit less), and 1 tsp of soy sauce. Drain soup and mushroom liquid into casserole dish. Pour in rice, add soy sauce and stir. Melt butter and saute mushrooms on stove in saute pan until they brown slightly. Add to casserole, stir, cover and cook 1 hr at 350°. Mom always cooked it with bone in chicken breasts with the skin on. The skin would crisp up in the oven and it would be perfect. Served with a green salad and garlic bread. A Shelly staple. I make it today. The rice is delicious. And like another commenter said, makes the house smell great. In fact when my mom passed away I made sure I took her covered Pyrex casserole dish, because for some reason the rice cooked better in that than in my stoneware one.
This sounds amazing. I had wondered about throwing some dried cranberries and some slivered almonds during the last half hour of baking. May try this soon.
I just found this on Pinterest and can’t wait to try it! The thing I like about a recipe like this is that’s a template that can be customized in multiple ways, depending on what you like. My mind is already thinking of different ways to make it. Thanks!
I would like to try this for our weekly family dinner, but my grandkids don’t like onions. Have you ever tried it with something other than French onion soup?
Hi Maureen 🙂 My kids can’t stand onion either, but they eat this rice like crazy! I’ve never tried it with anything else, so I can’t say for certain, but I would think other varieties of condensed soups would work 🙂
I tried it with all flavors of soup and it’s so good !
I actually despise onions lol. I love the flavor, but I cannot bite into one, no matter how well cooked. But all the onions float to the top, so I scootch them off and just scoop rice. My kids are just like me! My husband ends up with all the onions lok
This sounds soooo delicious! I must try it, and it is so simple. Thank you. (I ran across this recipe on Pinterest)
This is an amazing & versatile dish that everyone loves. I’ve made it for many years & it never fails to impress our guests. I usually use beef consommé instead of broth. I do sometimes use a drained can of sliced mushrooms. I made it last week & threw in a handful of sliced almonds. The crunch added a little something special.
I love this recipe! I’m going to try it tonight using salsa and chicken broth! I’ll let you know how it goes!!
It was delicious with the chicken stock and salsa. Cooked it the same way. Perfect
I just made this tonight, and my kids are not even done eating yet, and they’re already threatening me if I don’t make it again “soon”.
I made this tonight but doubled the recipe… except for the butter. I also added pork chops (browned on each side) on top. I covered and cooked at 375 for 50 minutes. I took the cover off and cooked for an additional 15 minutes. Rice was PERFECT and pork chops tender and tasty.
Just made this, it’s delish!
This is amazing! To make an even easier and complete meal I have added frozen chicken breast or pork tenderloin with some of the butter on top. It is amazingly delicious and easy.
Same cook time if the recipe doubled
Hi Lauren 🙂 I would add about 10-15 minutes to the cook time and check it to see if the rice is tender.
Hi Lauren 🙂 I would add about 10-15 minutes to the cook time and check it to see if the rice is tender.
Would this be okay warmed up the next day?
Hi Tana 🙂 Yes, absolutely!
I made this yesterday for a party at my gym and used brown rice. I doubled the recipe and cooked it in a 9×9 deep foil pan and It took 2 hours to cook but everyone RAVED about it. Even had to give out the recipe a few times. Next time I might switch to low sodium broth as it was a tad too much salt for me but I hardly use much salt anyway in cooking. Definitely making it again and maybe adding a protein and veggies for a complete meal.
Add 1# hamburger to it!!! Yummy
Did you brown the ground beef & make any other adjustments
Any thoughts on cooking this in a crock pot?
Hi Karen 🙂 I’m not entirely sure, as recipe creation for a slow cooker is way different than as written… but I do know some other readers have had success with a rice cooker. So it might work! I can’t vouch for the result, but if you try it, I’d love to hear how it worked out.
I’ll keep you posted!
Hi! If I needed to double this would I still only use one stick of butter?
Hi Jordan 🙂 I usually only use a stick plus 2-3 tablespoons when I double it… and it’s still plenty buttery 🙂
This sounds like a potluck winner! Ok to double it and use a bigger pan?
Hi Leslie 🙂 Yes, absolutely okay to double it and use a 13×9 pan. You might want to check on the rice after the stated baking time to make sure it’s done, but it should be just fine 🙂
1 oz cans? Is that a typo? I want to make a vegetarian version so I bought organic condensed cream of mushroom and vegetable broth. Looking forward to this!
Hi LaShanna 🙂 Oh dear, yes there was a coding error that had those ingredient amounts showing up out of order. I’ve fixed it now, but it’s 10 oz cans 🙂 Hope you love it!
I should of read comments first. I used Organic Brown Rice, backed 1-1/2 hours & the rice was still hard. My fault for not using correct rice.
Very tasty though…
Hi Patti 🙂 Brown rice is harder to bake as it just takes forever to cook… glad you enjoyed the taste though.
It helps if you follow the recipe.
I am SO going to try this! Just to be sure, above says ‘1 cup stick butter’. I am only using 1 stick (1/2 cup) right?
Hi Kris 🙂 Looks like the recipe card is showing that ingredient incorrectly… yes, it should only be 1 stick (so 1/2 cup of butter). I’ve updated the recipe so it shows correctly. Thanks for bringing it to my attention! I hope you really love the rice 🙂
Hi,
Any idea if it’s possible to substitute the cans of condensed soup for the boullion powder/soup packets? I live overseas and cannot get condensed soup. 🙁
Hello 🙂 I’m sure it’s possible, but I can’t give exact instructions because I’ve never used the powders and packets for this recipe.
I made this for Thanksgiving and it was a hit!!
Hi Claudia 🙂 I’m so happy to hear that everyone loved the rice!
Do you think I could add a couple pork chops on top or in the rice before I cook it, and call it a “one pan” meal?
Hi Chelsea 🙂 I’ve never tried it, but it might work 🙂
Has anyone tried this with Quinoa? Any suggestions on ratios?
Hi Brittany 🙂 I haven’t tried it, and can’t really say for sure.. but maybe some of the other readers could chime in 🙂
I am trying this with my own spin on it and I hope it works out. I decided to brown 1 1/2 pounds of ground beef, and double the recipe (we have 7 people in the family) and I’m using a long grain and wild rice mix with it. It smells delicious and I hope it turns out.
Hi Kelli! That sounds like a wonderful way to jazz up the recipe, and I sure hope you enjoyed it 🙂
It turned out great. I’ve made it 3 times since then and it’s a hit every time. I learned that when doubling the recipe and adding the ground beef, it is best to NOT drain the beef (the fats where all the flavor is) and instead cut back to 1 1/2 sticks of butter and allow the beef fat to be the rest of the fat in the dish, Also when using the wild rice, it DOES take longer to cook. I make it in time for it to cook at least 1 1/2 hours or more depending. It is delicious and makes a full meal. Just add bread and butter and done.
I make this and add in raw meatballs, and cut butter in half. It makes a complete meal with a salad or side veggie. Works well with brown rice too. Just a 10-15 minutes to covered cooking time
Hi Jen 🙂 I’m glad you found a way to make this into a complete meal… it sounds delicious 🙂
Hello! I have the rice pre made bc I was going to try a different rice recipe (only to discover I forgot the main ingredient. ?) Any tips with how to make this dish using already-cooked white rice??
Hi Carrie 🙂 Unfortunately, I don’t think this would work too well with pre-cooked rice, as it would continue to absorb too much liquid and become really mushy :/
Any ideas for putting a Mexican twist on this?? Add diced green chilies maybe? Tomato soup?
Hi Janice 🙂 I’ve never tried it, but maybe a can of rotel?
Have you ever tried this with riced cauliflower? I’m doing low carb. Thanks!
Hi Michelle 🙂 I’m doing low carb as well… but as of yet, I haven’t tried this with the cauliflower “rice”. I don’t know how well it would work out since the rice is dried and the cauliflower isn’t… so maybe use a little less liquid? If you try it, I’d love to know how it turns out!
I was thinking about this also…. I wonder if using the lipton onion soup mix would be a good alternative?? what are your thoughts?
Hi Brit 🙂 I’ve never tried it that way, but I think it could work… you’ll just have to add a splash more beef broth to compensate for the dry mix being used. Best of luck!
My folks made ‘Favorite Rice’ when we were growing up! 2 cans of beef consomme, 1 cup of rice, and a stick of butter. We still make it! I’m going to try your ‘variation’! What’s not to like about french onion soup? Glad I saw this!
Hi Marty 🙂 I love hearing everyone’s family names for this rice (or a variation of it)! I hope you love this version as much as your family’s 🙂
My mom made this growing up but she did it with a can of beef consumme and a sliced onion. I guess the end result is the same. LOL. We call it brown rice too and it’s so yummy!
Hi Katharine 🙂 Lol, very true… similar end result. Too funny that you call it brown rice too 🙂
Hi. Much too salty for us….maybe specify unsalted butter. Great texture.
Trish Crocker
Hi Trish 🙂 I’m sorry you found it too salty… the use of the canned ingredients will ALWAYS make a dish saltier than usual
So, the beef broth is condensed too, right? Just one can of that?
Hi Wendy 🙂 Yep, just the one can each of the broth and the french onion soup. I use Campbell’s brand, and they both say “Great for cooking” on the can 🙂
I’m glad Wendy asked the question. A standard can of beef broth (over withe the chicken broth and stocks) is 14.5 ounces and *not* condensed. I noticed that the recipe called for a 10 ounce can and noted in the picture that is was the Campbell’s condensed. One will definitely get different results if they don’t use the Campbell’s..
I tried this and it was very good. Family really liked it! I just couldn’t bring myself to put in a whole stick of butter so went with 6 tbsp and added 2 extra tbsp of broth to make up the difference.
Hi Robin 🙂 I’m SO glad you all really liked the rice! It’s such a forgiving dish… I’ve made it with even half a stick and it still turns out 🙂
I make this dish a lot and we really like it. When having a crowd, it goes over well. I usually add a jar of mushrooms to it. I really don’t like to change anyone’s recipe but this is mine.. 2 c rice, 1 stick of butter melted, jar of mushrooms chopped, 2 onion soup, 1 beef broth and 1 consomme. Mix all and bake 1 hr and 10 minutes, at the most, covered at 350* Try this too. You will love it!
This is one of our favorites…
I would eat the whole bowl.
That’s the result with 4 ingredients?! YAAASSSSS! The best looking rice of ever. It sounds so dang good!
Sometimes the ugliest dishes are the tastiest and this one sounds super delicious! AND you were able to make it look as good as it must taste 🙂
Holy cow! This looks INCREDIBLE. I’ve never made rice in the oven, but being married to a Louisianan, we eat a LOT of rice. Definitely saving this so I can make it for us to change up our rice game in the near future. I have no idea how we wouldn’t adore this recipe — it’s so simple and sounds utterly delish!
I love that this recipe only has four ingredients. And one is my absolute fave, butter!
Hellloooooo comfort food! I love the french onion twist on the rice!
Has anyone tried it with brown rice instead of white? I’m thinking it would just need a little more liquid and a slightly longer cooking time…
Hi Krysten 🙂 I haven’t made it with brown rice (yet), but I think you’re right… a bit more beef broth and longer cooking time should do the trick. If you try it, I’d love to hear how it turned out 🙂
I tried it with brown rice and made no other adjustments. Didn’t turn out so well. Crunchy rice. I will try it again with white rice since everyone is raving about it.
Hi John 🙂 Yes brown rice would definitely need a longer cook time, as in general it takes longer to cook than other types of rice. If you try it again as written, I hope you like it!
Could you do this in a rice cooker? I think I’ll try it tonight.
Hi Nina 🙂 I don’t have a rice cooker, so I can’t say for certain… but I think it would work. I’d love to know how it turns out!
I cook mine in the microwave for about 30 minutes (I just lay a piece of wax paper over it)
I also add 1/2-1 cup water, 1/3 cup Worcestershire sauce (or to taste), a bell pepper, and a can of mushrooms
Hi Michelle! Thanks for the tips on cooking it in the microwave, I’m glad it worked out 🙂
Loved this! My wife hates rice, but since I made it last month, she goes out of her way to pick up the ingredients at the store. Hope she doesn’t burn herself out on it. Tomorrow will be the 5th time we’ve made it in less than 4 weeks.
Omg Jarrod that is so awesome, I’m so happy that you all love the rice!! Your wife and my daughter sound very similar… she wants it at least once a week 🙂
Could this be done in a rice cooker? Just wondering so I could make it and a main dish at the same time, that have to cook at temperatures 100 degrees apart!
Hi Desiree! I’m excited you want to make this 🙂 I’ve never made it in a rice cooker (don’t have one 🙁 ), but I think it should work just fine. If you try it, I’d love to know how it turns out!
Rice cooker was a success! Super easy and everyone loved it! My husband prefers the rice cooker bc it cooks the grains of rice separately so they don’t become one big wad of mush. Thanks for the recipe!
Oh that’s awesome, I’m so glad the rice cooker worked wonderfully and that everyone loved it 😀
I finally made this the other night. I served it with a chicken dish. OH MY Amanda your Uncle Jim almost ate the whole pan full. I was lucky to get a serving. When it was baking he even yelled from the TV room ” What is that you are cooking it smells AMAZING!” This is one that will be in the rotation.
That’s awesome!!! SO glad you all loved it 😀 😀
This looks amazing! Thanks so much for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2015/02/try-new-recipe-tuesday-23.html
Thank you!! It’s definitely a family favorite 😀
What a delicious dish, we would love it. Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
Thank you, it’s so simple, yet delicious!! 🙂
Now my tummy is rumbling yummy! Thank you for sharing at the Thursday Favorite Things bog hop xo
Thank you!! You’re welcome, thank you for a great blog hop 😀 xo
I saw the title and came just to say “you had me at butter” only to realize someone else has already done it!! Still… you had me at that! I love a good rice recipe and this looks and sounds amazing! Pinning this so I will definitely remember to make this! I can’t say no to a stick of butter AND french onion soup.
Lol butter seems to be a popular thing 🙂 Me too though… butter makes everything better! Awesome, I hope you LOVE it!!
Prep time 2 minutes I’m IN!!! This rice dish sounds YUMMY!!!!
Thank you!! We all love a dish that comes together with hardly any prep at all 😀
Oh yea, I will be pinning this to go with that amazing Asian Beef with Sugar Snap Peas recipe. Yummy dinner for Valentines. My hubby will be singing my praises.
Awesome!!! I hope you two love both recipes and have a fantastic dinner 😀
You had me at ‘stick of butter’ !
Lol, it definitely makes it tasty!!