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Stick of Butter Rice

stick of butter rice

Stick of Butter Rice is one of my favorite side dishes. I found it on Pinterest years ago and it’s so easy and delicious. With only a handful of ingredients that I almost always have on hand, I would make it way more often if it didn’t take an hour to bake.

I usually serve rice as a side with meals that take under 30 minutes to prepare, and I don’t really plan ahead. This latest meal, I did just that:

stick of butter rice with sauteed broccoli chicken and steak

The original recipe calls for an entire stick of butter, hence the name. Y’all already know that I’m all about butter, but I found that much to be too much for my family’s tastes, making the final dish tasty but oily. I played around with it and half of a stick was the sweet spot.

Half a Stick of Butter rice doesn’t have the same ring to it tho, so we’ll stick with the OG name.

Now for this recipe I don’t have any further adjustments to recommend or ways to switch it up. I have no idea how it would turn out using other canned soups, or using a fat other than butter. It seems pretty flexible, but only through experimentation will you find out. If you do switch it up I’d love to hear what you did and what the results were!

As tasty as it is, Stick of Butter Rice isn’t exactly the prettiest thing, especially when it comes out of the oven, with the carmelized onions from the French Onion soup resting on top:

After you break the surface and give it a stir, this is your final product:

stick of butter rice

I promise you it’s delicious.

Come back and rate this recipe if you try it, and check out my other side dish recipes like Vegetable Fried Rice, Spicy Southern Collards with Smoked Turkey, and Carolina Reaper Mac + Cheese.

stick of butter rice
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stick of butter rice

Stick of Butter Rice


  • Author: María
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes

Description

Foolproof. Delicious as all get out.


Scale

Ingredients

  • 1 C long grain parboiled rice
  • 1 (10oz) can french onion soup
  • 1 (10oz) can beef consommé
  • 4 tbsp unsalted butter, sliced thinly
  • 1/8 tsp cayenne pepper
  • 1/4 tsp granulated garlic

Instructions

  1. Preheat your oven to 400ºF and spray an 8×8″ baking dish with nonstick spray.
  2. Add your rice, seasoning and soup to the dish, then stir together.
  3. Arrange the pats of butter side by side over the surface of the rice; mine usually ends up in a 4×4 grid.
  4. Cover tightly with foil and bake for 30 minutes on the middle rack.
  5. After 30 minutes remove the foil and continue to bake for another 30 minutes.
  6. Dassit! Enjoy.

Notes

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