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This super easy stick of butter rice recipe is an irresistible retro classic side dish! It has so much savory flavor, is made with very few ingredients, and goes with everything.
You may also enjoy this Coconut Lime Rice or Hamburger Gravy next.
Why you’ll love it
A few pantry staples are all you need for this simple side dish like canned beef broth and French onion soup, butter, and white rice along with a hint of garlic powder. It combines to make magic in this casserole rice dish. The caramelized onion flavor is amazing!
You can count the number of ingredients on one hand in this baked butter rice recipe, and yes, one of those is an entire stick of buttah. I’m not going to pretend this is the healthiest side dish, but it sure is ultra comforting! You have to indulge sometimes, right?
What you’ll need
- Rice – we’re using the kind generically labeled “long grain white rice”
- Condensed beef broth – or use condensed beef consommé. Either works for getting that rich, deep beef flavor!
- Condensed French onion soup – this infuses the rice with an onion-y quality
- Garlic powder – it’s optional, but I like an additional layer of savory goodness
- Butter – a stick of unsalted butter
Helpful tips
- This beefy rice is accurate as tested in my sea-level kitchen. Keep in mind that cooking time may vary depending on altitude, individual ovens, and baking dishes.
- Need to double the recipe? Try doubling all ingredients in a 9×13 casserole dish.
How to make stick of butter rice
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Add the rice, broth, soup, and garlic powder to a baking dish. Give it a good stir, then top with the butter pats. Cover tightly with foil. Bake for half an hour, remove the foil, then bake until cooked through. Fluff, and top with chives if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s the 8×8 casserole dish I use for this side dish.
- I love this can opener to smoothly open up the canned goods.
- Since we’re talking butter, of course I’ll mention my favorite butter dish!
Substitutions and variations
- I’ve heard some people like to add canned mushrooms to this classic dish, and if that’s your thing, go for it!
- Try grating some parmesan cheese on top when it’s fresh out of the oven.
- I’ve seen some recipes use regular beef broth and powdered onion soup mix, so if you can’t find the condensed beef broth or consommé, you may want to experiment with that.
Recipe note
We’ve seen variations of this recipe all over the internet, but apparently it originates from this lovely lady’s great-grandmother! I stick pretty close to that classic.
What to serve with stick of butter rice
- This goes with any number of main courses, from Creamy Garlic Chicken to my Easy Pan Seared Salmon Recipe or these Pan Seared Pork Chops.
- Round out the meal with a vegetable side dish like these Easy Glazed Carrots or Stovetop Asparagus or a salad with my Homemade Olive Garden Dressing.
Leftovers and storage
- This rice will keep for 3-4 days in the fridge.
- Reheat over a low heat on the stove or microwave, fluffing it often as it warms.
- I am not personally a fan of freezing and thawing cooked rice as the texture can change, but you can give it a try if you have some leftovers.
If you made this buttery rice, please leave a star rating and review below! What do you serve it with? You can also tag me on Instagram if you made this or any S&L recipe.
Stick of Butter Rice
Ingredients
- 1 cup uncooked long grain white rice see note
- 1 (10.5 ounce) can condensed beef broth or beef consommé
- 1 (10.5 ounce) can condensed French Onion soup
- 1/2 teaspoon garlic powder optional
- 1/2 cup butter cut into pats
- Chopped chives for serving, optional
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- To an 8×8 baking dish, add the rice, beef broth, French onion soup, and garlic powder. Give it a stir, then top with the butter.
- Cover it tightly with foil and bake for 30 minutes.
- Take the foil off and continue baking, uncovered, for 30 minutes more.
- Fluff the rice with a fork, top with chives if using, and enjoy!
Notes
- I use rice that’s labeled as “long grain white rice” on the package. You should be able to find it easily at most major grocery stores. Jasmine and basmati rice are varieties of long grain white rice that may work in this recipe, but I have not tested them specifically. You may need to adjust timing. I don’t recommend using instant rice. Brown rice will likely take longer to cook and need more liquid.
- To double this recipe to serve 8, use a 9×13 baking dish, double all ingredients, and check after the recommended cooking time. If the rice still isn’t done, just pop it back in the oven for a bit longer.
- I recommend using unsalted butter as this dish can end up quite salty otherwise.
- This recipe is accurate as tested at sea level. Keep in mind cooking time may vary depending on altitude and individual ovens and baking dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I just followed this recipe using jasmine rice and it turned out perfectly!
Yay!! Thanks for your review, Robin!
Absolutely delicious! Paired this with Salisbury steak & broccoli/cauliflower mix veggies. Only thing I tweaked was adding a little onion powder & some black pepper. 10/10 and hubby approved! Will be following for more recipes! Thank you!
Thanks so much for your review, Angie! Let me know what else you try. XO