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 think you can’t cook… you can cook this.
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.
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!
Cover with foil and bake at 425 for 30 minutes. Take off foil and bake another 30 minutes.
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.
Recipe from Thirty Handmade Days
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Poochmom says
Easy and absolutely delicious. Always serve this dish with pork. Also add a can of rinsed seasoned black beans.
Jl says
How much water?
The Chunky Chef says
There’s no water called for in this recipe.
April says
We have been making this for years. It’s still the best darned rice recipe ever, and the easiest!
Sarah says
Silly question…if I only have a 7×12 pan does that affect the cooking time at all
The Chunky Chef says
It might a little, but that pan holds a similar volume as the 8×8, so probably not too much. I’d just keep an eye on it the last 10 minute or so.
Janice says
This was SUPER easy and delicious! However, there was quite a bit of the melted butter that would pool.
How many tablespoons of the stick do you think I could reduce to avoid this?
Hubs loved it too so double win!
Thanks!
The Chunky Chef says
Glad you enjoyed! I would try reducing the amount of butter by about 2 or 3 Tbsp 🙂
Lauren says
So easy and so delicious!!! We had it with BBQ chicken last night! My husband was dubious about baked rice, but he loved it!!
Lauren says
Delicious and so easy!
Wallace says
So easy to make and delicious. I added mushrooms but other than that, did not change the recipe. Highly recommend! Entire family loved it!
Laura Prosser says
Hello Amanda, I have tried several of your recipes and just love them.
Jennifer says
We love this recipe…been making it for years. I use a can of beef consume vs broth. I generally add a large can of drained sliced mushrooms and melt my butter in the pan while the oven is preheating and mix everything into the melted butter instead of greasing the dish.
Cynthia Liss says
Delish and super easy
Vicki newhouse says
Nice side dish for a variety of meals. Our group enjoyed it for brunch.
Lindsay Barclay says
We don’t have french onion canned soup where i live. Could i mix onion soup mix in water to sub?
The Chunky Chef says
I’m sure you could, but I haven’t tested that, so I can’t say for certain.
Richelle C Miller says
I’m using beef consume
Judy Williams says
What are the servings per recipe and does it cook well when doubled?
The Chunky Chef says
The amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc. Yes it doubles well.
Elizabeth Whiffen says
Love this recipe!
Jill says
Does this freeze? If so please provide your recommendations. Thank you.
The Chunky Chef says
I haven’t tested freezing this recipe, so I can’t say for certain whether it would hold up well, or if any changes would need to be made. My gut instinct is that it would freeze well (baked). If you do some experimenting, I’d love to know how it turns out 🙂
Jen says
When I came across the recipes for “millionaire rice” and “stick of butter rice” plus many other names it goes by…I was surprised I had never heard of it before (we eat rice with everything in south louisiana!) It seemed easy enough as it was. Only thing I was SO BUMMED when I read on each recipe NO INSTANT RICE. I decided to push my luck. I also added cooked ground sirloin, can of mushrooms, 1 frozen bag of broccoli. I wanted more of a one dish meal and that’s what I got. We loved this and will be having it many more times in the future. I just added the soups and meat and baked 20 mins, added rice, mushrooms and broccoli baked 15 mins covered, uncovered and baked about 10 more. The rice was perfect and so were the veggies. I also added a few herbs and spices at the very beginning as well. Thank you thank you
Debbie Wilson says
Can this be made ahead of time
and reheated
The Chunky Chef says
Yes it reheats well.
Jan says
For those who said they cut down on the butter 1/2 =one stick! I made this two years ago for Christmas Eve dinner and it was a hit everyone asked for the recipe! And they make it through out the year! VERY GOOD!
Alice Webb says
Could you bake chicken on top of this casserole?
The Chunky Chef says
While I’m sure that you could (and I believe some other readers have done this and left comments – so you might want to check those), I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work or what changes would need to be made. If you do some experimenting, I’d love to know how it turns out!
Heather says
I made this the other night, with 2 cups rice, 2 cans beef consumme and 1 can french onion soup. Placed well seasoned boneless thighs on top. 1 stick of butter melted.Covered tightly and baked at 350 for about an hour and a half. There are many videos making this rice w chicken. Some cut up breasts and mixed in w rice while cooking.