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:
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:
I promise you it’s delicious.Print