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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
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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 9×9 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.

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18 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 sautĂ©ed in 1 stick of butter. Once softened, 1 can beef bullion, 1 can consommĂ©, 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!!