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Make Stick of Butter Rice in the oven with just 4 pantry staples! It’s the perfect side dish that pairs well with just about anything!
What is Stick of Butter Rice?
This baked rice dish dates back to the 1970s, and it’s as nostalgic as it is delicious. It’s one of those recipes you’ll find tucked away in my mom’s old brown Tupperware recipe box, written on a faded index card. Our family keeps making it because it’s ridiculously easy, full of rich, meaty flavor, and perfect for feeding a crowd. It’s so simple to combine everything and put it in the oven, much easier than stove top rice. It’s a breeze to add everything to your baking dish and get to making the rest of your dinner!
Ingredients for Stick of Butter Rice
You only need four simple ingredients to make this magic happen:
- Long grain white rice: I love using Jasmine rice for its fragrant, fluffy texture.
- Condensed beef consommé: Beef broth works too, but the consommé adds extra depth.
- Condensed onion soup: A can of this savory soup amps up the flavor.
- Butter: Yes, a whole stick! It’s the secret to the dish’s deliciousness.
How to Make Stick of Butter Rice
- Begin by preheating your oven to 400℉ and lightly spraying a 8×8″ or 8×11″ baking dish or casserole dish. Sprinkle the rice over the bottom of the dish.
- Pour the can of beef consommé and the can of onion soup over the rice and stir to mix.
- Slice your stick of butter and arrange the pats of butter over the top of the rice mixture.
- Cover with foil and bake for 50 minutes, then uncover and bake another 10 minutes, or until rice is tender and fully cooked.
- Fluff the rice with a fork and serve.
How Much Butter is a “Stick”?
A “stick” of butter is a standard measurement in the United States, equivalent to half a cup or 8 tablespoons. It weighs approximately 4 ounces (113 grams). If you’re outside the U.S., you might find butter packaged differently, so just look for the equivalent measurement on your butter package. Our family used to call a half cup of butter a “cube” of butter but we quickly found out that we were the odd ones out calling it that.
Alternative Preparation
Don’t have the exact ingredients on hand? No problem! Here are some easy swaps:
- Use beef broth, beef bouillon, or even chicken broth instead of beef consommé.
- Replace the onion soup with two cups of water mixed with a packet of dry French onion soup mix.
Tips for Storing and Reheating
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. When you’re ready to reheat, pop the rice in the microwave on low, stirring occasionally to keep it fluffy and moist.
More Easy Rice Recipes
Mexican Rice
Super Easy Yellow Rice
Wild Rice
Easy Lemon Rice
Cafe Rio Cilantro Lime Rice
Easy Cheesy Rice
Orzo Rice
Saffron Rice
Stick of Butter Rice
Equipment
- 1 9×13 baking dish
Ingredients
- 1 cup long grain white rice (I like to use Jasmine rice)
- 1 (10.5 ounce) can condensed beef consommé (beef broth also works)
- 1 (10.5 ounce) can condensed French onion soup
- 1/2 cup butter
Instructions
- Preheat oven to 400℉.Lightly spray a 8×8" or 8×11" baking dish with cooking spray and sprinkle rice evenly over the bottom.
- Pour a can of beef consomme and a can of French onion soup over the rice and gently stir to combine.
- Slice a stick of butter and arrange slices evenly over the rice.
- Cover with foil and bake for 50 minutes then uncover and bake another 10 minutes or until rice is tender and cooked.
- Fluff rice with fork and serve.
