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).
MY LATEST RECIPESYou 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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- 1 cup uncooked long grain white rice NOT instant
- 10 oz can of condensed French Onion Soup
- 10 oz can of condensed Beef Broth
- 1 stick butter (1/2 cup) sliced thinly
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Preheat oven to 425 degrees.
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In an 8x8 inch baking dish combine rice, soup and broth.
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Cut butter into slices and place on top of the mixture.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake 30 minutes more.
You had me at ‘stick of butter’ !
Lol, it definitely makes it tasty!!
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 😀
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 😀
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!!
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
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!! 🙂
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 😀
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 😀 😀
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 😀
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 🙂
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 🙂
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!
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!
Hellloooooo comfort food! I love the french onion twist on the rice!
I love that this recipe only has four ingredients. And one is my absolute fave, butter!
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!
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 🙂
That’s the result with 4 ingredients?! YAAASSSSS! The best looking rice of ever. It sounds so dang good!
I would eat the whole bowl.
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 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 🙂
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..
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
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 🙂
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 🙂
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!
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?
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 :/
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 🙂
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.
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 🙂
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 🙂
I made this for Thanksgiving and it was a hit!!
Hi Claudia 🙂 I’m so happy to hear that everyone loved 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 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 🙂
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.
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!
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 🙂
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 🙂
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!
Add 1# hamburger to it!!! Yummy
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.
Would this be okay warmed up the next day?
Hi Tana 🙂 Yes, absolutely!
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.
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.
Just made this, it’s delish!
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.
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 love this recipe! I’m going to try it tonight using salsa and chicken broth! I’ll let you know how it goes!!
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.
This sounds soooo delicious! I must try it, and it is so simple. Thank you. (I ran across this recipe on Pinterest)
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 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!
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 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.
I really enjoyed it! I cut the butter to half a stick and it was great. Will make again for sure!
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 🙂
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.
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
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 🙂