If you’ve never had stick of butter rice, you’re about to meet your new best friend in the kitchen.
I still remember the first time I tried it—it was one of those recipes I stumbled on when I had almost nothing left in the pantry but needed something comforting. Rice, a stick of butter, a can of soup… that’s all it took.
I baked it, tasted it, and instantly thought, why didn’t I make this before?
And here’s the truth: you’re going to love this because it’s buttery, rich, and requires almost zero effort. You literally dump everything in a dish, bake it, and out comes magic.
What Is Stick of Butter Rice?
Stick of butter rice is exactly what it sounds like—rice baked with a whole stick of butter. But don’t worry, it’s not just rice swimming in butter. It’s seasoned rice cooked in beef broth and French onion soup, and the butter helps give it that rich, fluffy texture with golden edges.
Think of it as the comfort food cousin of plain rice. It’s buttery like southern cooking, savory like a casserole, and so simple you’ll wonder why you ever made rice any other way.
Ingredients You’ll Need
Here’s the beauty of this recipe—you only need a handful of ingredients:
- 1 cup uncooked white rice (not instant)
- 1 can French onion soup (10.5 oz)
- 1 can beef consommé or beef broth (10.5 oz)
- 1 stick of butter (½ cup, unsalted is best)
That’s it. Four ingredients. No fancy spices. No complicated steps.
Step-by-Step Instructions
Let’s break it down:
- Preheat your oven to 425°F (220°C).
- Grab a baking dish (8×8 or 9×9 works perfectly).
- Pour in the uncooked rice, French onion soup, and beef consommé. Mix them together so the rice is fully coated.
- Slice the stick of butter into thin pads and lay them evenly across the top of the rice mixture.
- Cover with foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 30 minutes uncovered.
- Once done, fluff it with a fork and let it sit for about 5 minutes.
The result? Buttery, tender rice with a crispy golden top that tastes like it’s been cooking all day.
Why You’ll Love This Recipe
This recipe isn’t just easy—it’s almost too easy. Here’s why you’ll be hooked:
- One dish, no mess – You literally mix everything in the baking dish. Less cleanup, more eating.
- Versatile – Serve it with chicken, steak, pork chops, or even just with roasted veggies.
- Budget-friendly – Four ingredients. That’s it. Most of them are pantry staples.
- Crowd-pleaser – Even picky eaters love it. It’s kid-friendly and adult-approved.
Personally, I love making it on Sunday evenings because it feels like comfort food but takes almost no effort.
Tips to Make It Perfect Every Time
- Don’t use instant rice – It will turn mushy. Stick with regular long-grain white rice.
- Use beef consommé if you can – It’s richer than beef broth and makes the rice more flavorful.
- Try unsalted butter – Since the soup already has sodium, unsalted butter helps balance the saltiness.
- Don’t skip the foil step – Covering it helps steam the rice so it cooks evenly.
Variations to Try
This recipe is so flexible that you can change it up depending on what you’re craving:
- Garlic butter rice – Add a teaspoon of garlic powder before baking.
- Cheesy version – Sprinkle shredded cheddar or mozzarella on top during the last 10 minutes of baking.
- Mushroom twist – Swap beef consommé for cream of mushroom soup if you want a creamy texture.
- Herb rice – Add parsley, thyme, or rosemary for a fresh touch.
What to Serve With Stick of Butter Rice
This dish pairs beautifully with:
- Grilled chicken or steak – The rice soaks up the juices perfectly.
- Baked pork chops – A match made in comfort-food heaven.
- Roasted vegetables – Carrots, broccoli, or green beans balance the richness.
- Holiday dinners – This rice fits right in on Thanksgiving or Christmas tables.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (which doesn’t always happen in my house), here’s how to keep them fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in the microwave with a splash of water or broth so it doesn’t dry out.
- Freezer: Yes, you can freeze it. Store in freezer-safe bags for up to 2 months. Reheat in the oven at 350°F until warm.
Why This Recipe Works So Well
It’s the combination of fat + flavor + slow baking. The butter keeps the rice moist, the soup adds savory depth, and the oven creates those golden crispy edges. It’s simple food science, but it tastes like something your grandma made with love.
And honestly? It’s comfort food at its finest.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time by 20–25 minutes and add a little extra liquid.
2. Do I need to stir the rice while it bakes?
Nope. Just mix everything before baking and let the oven do its job.
3. Can I use margarine instead of butter?
Technically yes, but it won’t taste the same. Butter is what makes this recipe shine.
4. Is this dish too salty?
It depends on the soups you use. To control saltiness, choose low-sodium versions and use unsalted butter.
5. Can I make it in advance?
Yes! You can assemble it ahead of time, refrigerate it, and bake it when ready.
