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!
Cover with foil and bake at 425 for 30 minutes. Take off foil and bake another 30 minutes.
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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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.
Nancy K says
What’s the best way to reheat leftovers? I made this yesterday and it is delicious!
The Chunky Chef says
We usually just reheat a serving in the microwave 🙂
Josie says
If I double the recipe, do I double the bake time too?
The Chunky Chef says
The bake time will be increased, but may not be exactly double… I would cover it for 45 minutes, then uncover it for 40-45 minutes, and check for doneness 🙂
Shawn says
What if I only have instant rice?
The Chunky Chef says
Unfortunately that won’t work for this recipe.
Alex says
This recipe is so simple and tastes 😋fantastic. Can’t wait to try more.
Shelly says
I added a can of Beefy Mushroom, a small jar of Mushrooms, and an extra 1/2 C of rice. My go to side!
Debi says
I’ve made this several times, but now I want to make it for my bunco group can I leave it sit in a very low oven for a couple hours before we eat it?
The Chunky Chef says
I haven’t tested that, so I can’t say for certain how well that would work.
Barb says
I make this often and it is always a crowd pleaser.i usually add in a can of mushrooms.
Adam says
I doubled the recipe and used a 9X13. I accidentally bought 1 can of condensed French Onion and 1 can of Beefy Mushroom instead of French Onion by mistake. I had a packet of dry Onion Soup mix in the cabinet so I tossed all three (2 cans and 1 dry mix) in with 2 cans of condensed Beef Broth and 1 cut-up stick of butter (Only 1 stick used not two). Other than being a little on the salty side – I don’t regret a thing. This was delicious.
Mandi says
I want to double this recipe for a large group. Do I double the butter too?
The Chunky Chef says
Yes, although you can get away with using 3/4 cup instead of the whole cup if you’d like to cut back a bit.
Fay Durocher says
My husbands’ family would make this whenever people where invited to dinner. We called it company rice, also added a small can of mushrooms.
Joseph says
Just found your site and I really like what I see.
I have a question about the “Stick Of Butter” rice recipe.
Can the rice be substituted for Jasmine rice?
The Chunky Chef says
I haven’t tested it with Jasmine rice, but I believe it has a similar cooking time to the rice used in this recipe, so it would likely work well 🙂
Jane says
I had this at a dinner party back in 1967. It had sliced mushrooms in it and I was given the recipe and it was made on the top of the stove. I used just enough butter to brown the rice and then added all other ingredients and brought to a boil and then simmered till liquid was absorbed. Absolutely delicious!!!!!
Janet says
I was looking for Super Bowl foods and came across your site! I subscribed! Can’t wait to try this recipe.
Judith says
I made this tonight and it was delicious. Next time I’ll cut back on the butter though, maybe half of what’s called for. So easy and raves from everyone. I served it with fresh asparagus and filet mignon.
Gayle says
This is one of my family’s FAVORITE side dishes….and it is so EASY!!! We do not have it often, but when we do, no one holds back!!
james says
When I was a child, growing up in South Carolina, my mother often made this for us. We used beef consommé instead of beef broth, and she always put pork chops or chicken on top of the rice and cooked it together. I miss that woman; I wonder how she’s doing. Hmm. I hope it tastes the same as I remember.