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Stick of Butter Rice

A simple recipe with big flavor, Stick of Butter Rice is rice cooked with French onion soup, beef broth and butter to create this tasty side dish.

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

Ingredients needed

  • uncooked white rice (not instant)
  • can of condensed French onion soup
  • beef broth
  • unsalted butter
Stick of Butter Rice

Standard rice or instant rice?

Note that for this recipe you want to use standard white rice, not instant rice. This is the only way I have prepared this dish, so I can’t vouch for instant rice. If you use instant rice, be sure to let me know how it goes in the comments.

Will it be too salty?

To keep this from being overly salty, try to use unsalted butter and low sodium beef broth if possible. You can always add more salt later if it needs it.

Looking for more side dishes? Check these out!

Stick of Butter Rice

Stick of Butter Rice

A simple recipe with big flavor – Rice is cooked with French onion soup, beef broth and butter to create this tasty side dish.
5 from 3 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 223 kcal

Equipment

  • 9 Inch Square Baking Pan

Ingredients
  

  • 1 cup uncooked white rice (not instant)
  • 10 ounce can of condensed French onion soup (don’t add any extra water)
  • 10 ounce can of beef broth
  • 1/3 cup of unsalted butter sliced (Unsalted if available to cut down on the salt)

Instructions
 

  • Preheat oven to 425-f degrees.
  • In a 9×9 inch baking dish combine rice, soup and broth.
  • Cut butter into slices and place on top of the mixture.
  • Cover with foil and bake for 30 minutes.
  • Remove cover and bake 30 minutes more.

Notes

Recipe source: Thirty Handmade Days.

Nutrition

Calories: 223kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 423mgPotassium: 274mgFiber: 1gSugar: 2gVitamin A: 315IUCalcium: 22mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
Stick of Butter Rice

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Recipe Rating




19 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.

  2. 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!

    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!

    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!

  3. 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!!!!

    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.

  4. 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!

  5. 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!

    1. The directions would change for instant compared to regular rice, so the distinction was made in the ingredient list as this was only written for regular rice to be used.

    1. Rachel we've been eating this in my family for years – all of the onions collect at the top center of the rice casserole (what we called it) and don't mix all through it – SO – my dad always used to scoop all of the onions off the top and we'd eat the rest since we didn't like onions either. I love onions now so always eat them but they're easy to eat around and still give the awesome flavor which is what I'm trying to get across here!!

  6. I accidentally purchased Golden Mushroom instead of French Onion. I didn’t realize it until I poured it in the rice. I’ll make sure I get French Onion next time. It turned out pretty good anyway. Thanks for the recipe.