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.
Karen says
Any thoughts on cooking this in a crock pot?
The Chunky Chef says
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.
Karen says
I’ll keep you posted!
Jordan says
Hi! If I needed to double this would I still only use one stick of butter?
The Chunky Chef says
Hi Jordan 🙂 I usually only use a stick plus 2-3 tablespoons when I double it… and it’s still plenty buttery 🙂
Leslie Watkins says
This sounds like a potluck winner! Ok to double it and use a bigger pan?
The Chunky Chef says
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 🙂
LaShanna says
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!
The Chunky Chef says
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!
Patti says
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…
The Chunky Chef says
Hi Patti 🙂 Brown rice is harder to bake as it just takes forever to cook… glad you enjoyed the taste though.
Edward Anthony says
It helps if you follow the recipe.
kris says
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?
The Chunky Chef says
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 🙂
A says
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. 🙁
The Chunky Chef says
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.
Claudia says
I made this for Thanksgiving and it was a hit!!
The Chunky Chef says
Hi Claudia 🙂 I’m so happy to hear that everyone loved the rice!
Chelsea says
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?
The Chunky Chef says
Hi Chelsea 🙂 I’ve never tried it, but it might work 🙂
Brittany says
Has anyone tried this with Quinoa? Any suggestions on ratios?
The Chunky Chef says
Hi Brittany 🙂 I haven’t tried it, and can’t really say for sure.. but maybe some of the other readers could chime in 🙂
Kelli M Gibson says
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.
The Chunky Chef says
Hi Kelli! That sounds like a wonderful way to jazz up the recipe, and I sure hope you enjoyed it 🙂
kelli m gibson says
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.
Jen says
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
The Chunky Chef says
Hi Jen 🙂 I’m glad you found a way to make this into a complete meal… it sounds delicious 🙂
Carrie says
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??
The Chunky Chef says
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 :/
Janice says
Any ideas for putting a Mexican twist on this?? Add diced green chilies maybe? Tomato soup?
The Chunky Chef says
Hi Janice 🙂 I’ve never tried it, but maybe a can of rotel?
Michelle says
Have you ever tried this with riced cauliflower? I’m doing low carb. Thanks!
The Chunky Chef says
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!
Brit says
I was thinking about this also…. I wonder if using the lipton onion soup mix would be a good alternative?? what are your thoughts?
The Chunky Chef says
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!
Marty says
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!
The Chunky Chef says
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 🙂
Katharine says
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!
The Chunky Chef says
Hi Katharine 🙂 Lol, very true… similar end result. Too funny that you call it brown rice too 🙂
Trish Crocker says
Hi. Much too salty for us….maybe specify unsalted butter. Great texture.
Trish Crocker
The Chunky Chef says
Hi Trish 🙂 I’m sorry you found it too salty… the use of the canned ingredients will ALWAYS make a dish saltier than usual
Wendy says
So, the beef broth is condensed too, right? Just one can of that?
The Chunky Chef says
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 🙂
Jenna Crowley says
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..
Robin Duncan says
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.
The Chunky Chef says
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 🙂