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.
Barbara says
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?
The Chunky Chef says
I’ve not tested using brown rice in this recipe, and I’m sure it would work, however it would need longer to cook.
Jamie Coleman says
Has anyone ever added mushrooms
Jill Russell says
Yes, I grew up eating this and my mom always added a can of mushrooms. Extra yummy!
Erica says
…one of my kids absolute favs!!! But can it be done in a rice cooker as well?
The Chunky Chef says
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.
Christi B. says
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!
April says
This was absolutely amazing! Definitely a repeat recipe.
Anna U says
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!
Suzanne says
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!
Joy says
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!
Mark S Taylor says
Made this today for a Christmas side dish and will be making it very often. Very good!
Denine says
This is the best rice dish ever.i make it often.
Tammy Weiss says
Love this recipe. Since 2 of my boys are lactose intolerant I subbed
their butter and it worked beautifully!
Alice Johnson says
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
Laura Koon says
I use beef consomme soup instead of French onion and it is amazing!
Kathy Skomski says
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.
Paige says
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.
Andria Caldecourt says
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.
Melissa S. says
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!
Sherry L says
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.
Amber K says
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.
Kelly Bailey says
Any suggestions for msking this in a crockpot?
The Chunky Chef says
I honestly haven’t tested cooking this, or any rice, in my crockpot, so I can’t say for certain.
Tressa says
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!!
The Chunky Chef says
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.
Annie Owens says
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.
Margaret says
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?