Stick of Butter Rice is rice baked with French Onion Soup, beef consomme, and a stick of butter for a delicious and easy-to-make side dish. Try my Texas Roadhouse Seasoned Rice for another flavorful side dish.
Stick of Butter Rice
I am sure you guessed by the name of this recipe that you will need a stick of butter to make this rice. Yep! Along with three other ingredients, you can easily mix up this side dish and let it bake in the oven while you prepare the main course. It is flavorful rice that tastes similar to Rice a Roni.
Stick of Butter Rice Ingredients
Rice: Use long-grained white rice for this recipe, like jasmine or basmati. It separates better than medium or short-grained rice, which easily sticks together.
French Onion Soup: Use a can of condensed French onion soup.
Beef Consomme: Condensed Beef consomme is more condensed than beef broth and has a stronger flavor. In a pinch, you could substitute beef broth or beef stock. Look for it in the grocery store where you would find other cans of condensed soup.
Butter: Yes, you are using one stick of butter and dividing it into 9 pats. I know you are thinking, ‘why not just cut it into the eight tablespoons…’. Well, the reason for nine pats is that you want the pats of the butter to be equally distributed on the top of the rice in a 3×3 pattern.
How to Make Stick of Butter Rice
This side dish is easy to make; it just takes about an hour to cook. To make the flavorful dish, add the uncooked rice, condensed French onion soup, and beef consomme to a 9×9-inch baking dish. Stir to combine. Top the mixture with the nine pats of butter, in a 3×3 pattern.
Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for 30 more minutes, or until the rice is cooked through and tender. Fluff the rice and serve it with chicken, pork recipes, or beef.
More Side Dishes
Stick of Butter Rice
Ingredients
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 ounces) French onion soup
- 1 can (10.5 ounces) beef consomme
- ½ cup (1 stick or 113g) butter, sliced into 9 equal-sized pats
Instructions
- Preheat oven to 425°F and spray a 9×9-inch baking dish with nonstick cooking spray.
- Add uncooked rice, French onion soup, and beef consomme to the pan. Stir to combine.
- Top the rice mixture with the pats of butter.
- Cover with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking, uncovered, for 30 more minutes, or until rice is cooked through and tender.
- Fluff the rice and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
Amanda, Do you rinse the rice prior to adding it to the pan?
Thanks,
JB
Does this have to be baked? Seems like a long time to cook rice. Why not use a rice cooker or instapot?
Delicious as is I’ve made a similar version since…1980! It was a college staple. But at some Mount in the mid 80s, I realized 1/2 stick if butter was just as good, if not better (less oily). Then when I was trying to loose some weight post childbirth, I discovered 2 Tbs of butter works too. These days I do 2-4 tbsp depending in my mood. I always used one can of consume and on beef broth. Then I typically add onions and mushrooms. Bit I LOVE your French onion soup version. Delicious and no need to chop an onion.
Sounds tasty and fantastic. Add a lb of ground beef or ground Italian sausage and it could be a main dish.
Can anyone explain how to make a double recipe of this? Perhaps in a 9×13 baking dish. Has anyone done this? How would you adjust the cooking time.
Double the rice, consommé and onion soup, but not the butter.
I have a glass baking dish with cover. Can I cover it with that glass cover, or does it have to be foil?
I know it says white rice. I like brown rice. Can you use brown rice?
Yes, it does say this “Rice: Use long-grained white rice for this recipe, like jasmine or basmati. It separates better than medium or short-grained rice, which easily sticks together. ” If you use other varieties of rice you can change the texture and it could clump.
I use brown frequently. Just takes longer bit no clumping in my experience
This sounds really good and I want to try it but my husband can’t have onions. What would you recommend as a substitute for the French onion soup?
you can use beef broth instead of French onion. I also a can of mushrooms
Can’t do the beef broth. What can I used instead?
I make this all of the time. Love it, comes out perfect everytime.
Can I use jasmine rice
In fact, it is suggested. Too bad you didn’t read
Pat C. How RUDE! Maybe try leaving your snarky comments to yourself next time! YOU should go back and re-read the instructions! The instructions said “long grain” rice. Not specifically which type!
Did you ever stop and think the person just didn’t know jasmine was a type of long grain rice? Yeah, didnt think so.🙄
Have a great day.
Actually, Joyce, at the beginning of the article she does recommend Basmati or Jasmine rice, when Amanda is discussing the ingredients for the recipe. I feel that a lot of people love to pick apart recipes when it is not necessary. A little thinking on your own can go a long way. Sorry, my opinion only.
There is absolutely no need in cutting up the butter. I’ve made a similar dish for YEARS! We call it ‘Favorite Rice’. 1 cup long grain rice, 2 cans of beef consommé, 1 stick of margarine (not butter). The margarine has just enough water in it. Butter makes the dish greasy. Or one stick minus one tablespoon of butter and one tablespoon of water. Literally dump everything in a 9×9 casserole, cover and bake at 350 for about 30-45 minutes. No need to cut the butter, no need to even mix everything together.
I’m sure Amanda’s recipe is fine the way it is. It sounds well thought out
As with most rice dishes that are casserole-like in nature, you could cook it in the crock pot but it will come out mushy. It is best to stick to this recipe as originally written. The only thing i have done that has been successful is add a small can of drained mushrooms. It adds a nice earthy flavor and provides a little bit of extra texture. (I have been eating, later cooking, this dish since i was a child & I am now almost 50. Just a note to tell how long this stuff has been around. It is just so good!)
Has anyone tried this recipe in a rice cooker? Would love to try this using my rice cooker.
Can you make this sick of butter rice in a CROCK POT?
I do not have an oven. Barb Carson..