Stick of Butter Rice is the easiest side dish recipe, made with just four ingredients, three of which come from the pantry! This vintage baked rice is a comfort food classic, packed with rich, savory flavor. Pair it with chicken, beef, or roasted vegetables.
Make this Easy Rice Side Dish!
If you’ve never tried stick of butter rice, you’re in for a treat!
I haven’t recreated anything here; instead, I’m sharing an old-fashioned favorite recipe that pairs perfectly with just about anything. You’ll be glad to have this easy side dish recipe in your toolbox.
Because it’s so easy to make with pantry staples, I love making stick of butter rice to accompany hearty weekend dinners, such as my traditional meatloaf or grilled steaks. However, it really shines as a side dish for a potluck or celebration.
The beefy, caramelized onion flavor of this buttery rice is irresistible, and it’s a must for holiday gatherings. Add it to your Thanksgiving or Christmas dinner menu this year!
Ingredient Notes
You only need 4 ingredients to make the perfect onion soup rice!
Complete list of ingredients and amounts can be found in the recipe card below.
- Rice: The timing and ingredients for this recipe work best with standard long-grain white rice. You could experiment with brown rice, but the recipe would need more liquid and more time.
- Unsalted Butter: A whole stick of butter gives this recipe its name! I don’t recommend using salted butter here, as the other ingredients can be quite salty already. Cut the butter into pats or cubes so that you can distribute it evenly.
- Beef Broth: Look for a can of condensed beef broth or beef consommé near the other canned soups. Condensed soup is typically mixed with water before enjoying, but here, we’ll just pour the canned soup in as-is.
- French Onion Soup: Again, pick up a can of condensed French onion soup. This infuses the rice with a rich, caramelized onion flavor.
Tip!
Sometimes I’ll add a pinch of garlic powder or dried herbs like rosemary or thyme to the mix. I’ve also seen versions that include canned or sauteed mushrooms to turn this into a mushroom rice. Experiment with seasonings to make this classic dish your own!
Stick of Butter Rice Recipe Tips
- Grease your 9×9-inch baking dish well with cooking spray before adding the rice. This keeps the rice from sticking.
- For a creamier version of stick of butter rice, I like to stir in ½ cup shredded cheese during the last 10 minutes of baking. Mozzarella, parmesan, or cheddar all work well.
- This baked rice dish should take a total of 50 minutes to an hour to cook fully and become tender, but sometimes I find that the rice is still a bit firm after that amount of time. This can happen if your oven temperature is a bit off, or if your pan is not the right size, or if the foil wasn’t tight during the first half of cooking. Add a splash of hot broth if needed, and continue baking until the rice is tender.
- Don’t forget to fluff the rice with a fork before serving!
- When I make this French onion soup rice for holidays or larger gatherings, I double all of the ingredients and bake it in a 9×13-inch pan for the same amount of time.
- I haven’t made this with brown rice, but if you’d like to try it, you’ll likely need a bit more broth and a longer baking time.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Stick of Butter Rice
Equipment
- 8×8 inch (20×20 cm) baking dish
- Measuring cups and spoons
- Foil
Ingredients
- 1 cup (190 g) long grain white rice uncooked
- 1 can (10 ounces) (284 g) condensed French onion soup
- 1 can (10 ounces) (284 g) beef broth (or vegetable broth for vegetarian)
- 1 stick (½ cup) (113 g) unsalted butter sliced into pats
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8 inch (20×20 cm) baking dish.
- Add the rice, condensed French onion soup, and broth to the baking dish. Stir to combine.
- Arrange the sliced butter evenly over the top.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and bake for another 20 minutes, or until the rice is tender and the top is golden.
- Fluff with a fork before serving.
Notes:
- Use long-grain white rice for the best results. Avoid quick-cooking or instant rice, it won’t work.
- Swap in vegetable broth for a vegetarian version.
- To make it creamier, stir in ½ cup shredded cheese during the last 10 minutes of baking.
- If you find that the rice is not quite tender at the end of the cooking time, add a splash of broth and continue baking until it is.
- To make a larger batch in a 9×13 inch (23×33 cm) pan, double all ingredients and bake for the same amount of time. This is great for potlucks or family dinners/gatherings.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the microwave or on the stovetop, stirring frequently.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How Do I make this with Onion Soup Mix?
I like the simplicity of using canned French onion soup mix, but there are versions of this recipe that use a packet of dry French onion soup mix instead.
The general recipe is the same as mine, but instead of canned soups, it calls for 2.5 cups of beef broth (not condensed) and 1 packet of onion soup mix.
Why is there so much sodium?
If you’re sensitive to salt or watching your sodium for any reason, you’ll understand that canned soups generally contain quite a bit of sodium. To reduce the amount in this recipe, look for low-sodium versions of French onion soup and beef broth, and be sure to use unsalted butter.
You might also be interested in trying a rice recipe that doesn’t use any canned soups, like my mushroom rice, cumin rice, or lemon rice.
Does Stick of Butter Rice Work as a Make-Ahead side dish?
I enjoy this rice best when it’s fresh from the oven, but you can make it ahead if you need to.
Store any leftovers in an airtight container in the fridge, and reheat when you need them.
Rice also freezes well. I suggest storing servings in freezer containers. They can be kept for up to 2 months and reheated in the microwave.
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