Skip to main content

Stick of Butter Rice


This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!


Stick of Butter Rice
Makes about 6 servings
Print Friendly Recipe

Ingredients:
  • 1 c. uncooked white rice (not instant)
  • 1 (10 oz) can of condensed french onion soup (don't add any extra water)
  • 1 (10 oz) can of beef broth
  • 1/2 c. of unsalted butter, sliced (Unsalted if available to cut down on the salt)
Directions:
  1. Preheat oven to 425-f degrees.
  2. In a 9x9 inch baking dish combine rice, soup and broth.
  3. Cut butter into slices and place on top of the mixture.
  4. Cover with foil and bake for 30 minutes.
  5. Remove cover and bake 30 minutes more.
Recipe from Thirty Handmade Days.

Comments

  1. This has been a favorite in our house for over 15 years. I usually use 3 to 4 TBL of butter and it is delicious.

    ReplyDelete
    Replies
    1. Thanks for the info Jerri, glad to know less butter still works :)

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
  3. I found this recipe back in 2017 and I had to ask "where have you been all my life?" It's easy and flavorful, I however like to add 1 more cup of rice and 1 can of water it mellows out the flavor and cooks the rice thoroughly. I LOVE THIS RICE!
    THANK YOU! My family loves it also we have it at least once every couple months!

    ReplyDelete
    Replies
    1. I also add water and extra rice. You can add chicken breasts before baking. Our family loves it! And better yet, it’s so easy! Thank you!

      Delete
    2. I also add water and extra rice. You can add chicken breasts before baking. Our family loves it! And better yet, it’s so easy! Thank you!

      Delete
  4. This reminds me of my Mom’s brown rice recipe...and no, it’s not the healthy brown rice but so good. My Mom’s was 1 onion sautéed in 1 stick of butter. Once softened, 1 can beef bullion, 1 can consommé, and 1 cup rice. Bake at 350 for 1 hour. Yummy!!!!

    ReplyDelete
  5. What if you don’t have onion soup? Can you substitute the Lipton Onion soup? The powder one?

    ReplyDelete
    Replies
    1. Carol - I have never tried subbing out dry onion soup mix for the can of soup. If you did it, you'd have to add water. I would lean towards using the ingredient called for in the recipe if it were me, but if you do try the dry mix with some water, let us know how it goes.

      Delete
  6. Love this recipe. I usually have to double the recipe. I do one thing differently, I add one can of mushroom pieces, drained. So so so good!

    ReplyDelete

Post a Comment