Description
Stick of Butter Rice is a rich, comforting baked rice dish combining long grain white rice with condensed beef broth and French onion soup, finished with a decadent layer of butter. This simple, one-dish recipe bakes in the oven to create tender, flavorful rice topped with melted butter and optionally garnished with fresh chives for a savory touch.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long grain white rice
- 1 (10.5 ounce) can condensed beef broth or beef consommé
- 1 (10.5 ounce) can condensed French onion soup
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup butter, cut into pats
- Chopped chives (for serving, optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and place the oven rack in the middle position to ensure even cooking.
- Combine ingredients in baking dish: In an 8×8 inch baking dish, mix the uncooked white rice, condensed beef broth, condensed French onion soup, and garlic powder if using. Stir gently to combine, then evenly distribute the pats of butter on top of the mixture.
- Cover and bake: Tightly cover the baking dish with aluminum foil to trap steam and bake in the preheated oven for 30 minutes.
- Bake uncovered: Remove the foil carefully and continue baking for an additional 30 minutes uncovered. This helps the top layer of rice and butter to finish cooking and develop a golden surface.
- Fluff and serve: Use a fork to fluff the rice gently to separate the grains. Optionally, sprinkle with chopped fresh chives for added flavor and color. Serve warm and enjoy!
Notes
- Using condensed beef broth and French onion soup adds a deep, savory flavor without needing extra seasoning.
- Garlic powder is optional but enhances the dish’s aroma and taste.
- If unavailable, you can substitute the condensed beef broth with beef stock and reduce added liquids accordingly.
- The butter is key to making the rice rich and creamy; don’t skip it.
- Make sure to cover the dish tightly with foil to prevent steam from escaping during the first part of baking.
- Fluffing the rice after baking prevents it from becoming clumpy and improves texture.
