There are recipes that feel like a hug — this stick of butter rice is one of them. I first made it on a rainy weeknight when I had a frozen chicken breast, a can of condensed soup and a stubborn need for comfort without fuss. I remember the kitchen filling with a warm, slightly sweet onion aroma while the rice bubbled gently under foil. The top browned in the last 10 minutes and the butter melted into glossy ribbons that coated each grain; I cut into it with a fork and the steam that rose smelled like simple Sunday dinners. It’s the kind of recipe I reach for when I want something reliably comforting, not fussy, and forgiving when life — or the grocery store list — goes sideways.
Ingredients Needed
- Long grain white rice – the classic choice here; it cooks into light, separate grains that soak up the savory liquid without turning gluey.
- Beef broth – adds a rich, meaty base and depth; low-sodium versions are a good choice so you can control the salt.
- Condensed French onion soup – brings sweet onion flavor and a little umami punch; it’s the shortcut that makes this dish sing.
- Unsalted butter – the star element: it melts into glossy ribbons on top and gives that silky mouthfeel; use plant-based butter if you prefer.
- Salt and pepper – to taste; the canned ingredients often contain salt, so taste before over-salting.
- Jasmine or basmati rice – optional swaps for fragrance or slightly firmer texture; adjust cooking as noted below.
- Brown rice – a whole-grain alternative; it takes longer and needs more liquid, but gives nuttier flavor and more fiber.
- Cauliflower rice – a low-carb option; treat it differently (see variations) because it doesn’t absorb liquid like grain rice.
Step-by-Step Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C). Lightly spray or butter an 8×8-inch baking dish — I usually use a small casserole dish so the rice layer isn’t too deep, which helps it cook evenly.
- Combine the base: In the prepared dish add the rice, one 10-ounce can of beef broth, and one 10-ounce can of condensed French onion soup. Stir them together so the rice is evenly moistened. This is important: if the rice is clumped in one spot it can cook unevenly. The combined liquid should just cover the rice in the dish — if you’re using a wider pan, the layer will be thinner and may cook a bit faster.
- Add the butter: Arrange ½ cup (one stick) of unsalted butter thinly sliced across the top. Don’t stir it in. The slices of butter will melt down through the rice as it bakes, creating pockets of richness and a glossy finish on each grain.
- Cover tightly: Cover the dish with aluminum foil, sealing the edges well. This traps steam so the rice can absorb the liquid. If the foil is loose, steam will escape and the rice can dry out on top before the center’s done.
- Bake covered for 30 minutes: Place the covered dish on a middle rack and bake for 30 minutes. You’ll hear a gentle bubble; that’s the liquid simmering. After about 20 minutes you may smell the onions starting to turn sweet — that smell is a good sign. If you open the oven too often, you’ll lose heat and add time, so try to resist peeking.
- Uncover and finish baking for another 30 minutes: Remove the foil and return the dish to the oven for an additional 30 minutes. This encourages a slight browning on top and ensures any remaining liquid evaporates so the rice is tender, not soupy. If the edges are turning deeply brown before the center is done, lower the temperature by 25°F and tent loosely with foil for the remaining time.
- Check doneness and rest: The rice should be tender and the surface glossy from the melted butter. If a few grains are still firm, recover and bake in 5–10 minute increments. Once done, let the rice rest for about 5 minutes — it firms up slightly and becomes easier to fluff. Serve immediately for best texture.
Equipment notes: an 8×8-inch baking dish, a good oven-safe cover or heavy-duty foil, and a fork for fluffing are all you need. This method is very hands-off compared with stovetop rice, but the oven allows consistent heat and makes it hard to scorch.
What Can Go Wrong (and How to Fix It)
- Top is dry but center is undercooked – likely the foil wasn’t sealed tightly or the oven temp is uneven. Tent with foil and bake an additional 10–15 minutes; check again in increments.
- Rice is mushy – probably too much liquid or the rice used has different absorption. For future attempts, reduce broth by a tablespoon or two. If it’s already mushy, serve it as a creamy side or spoon it over roasted vegetables where the texture won’t be as noticeable.
- Too salty – canned condensed soups and broths vary in salt. Next time choose low-sodium broth or soup. To rescue an over-salted batch, add a peeled, chunked potato into the warm rice and let it sit for 10–15 minutes to absorb some salt (remove before serving).
- Butter didn’t distribute – slice the butter thinner next time and arrange evenly. If you’ve already baked it and butter pooled, gently stir the rice once it has rested; the heat will redistribute the butter.
Variations of the Recipe
Try adding flavors from our French Onion Butter Rice for a delicious twist on the classic recipe.
- Brown rice version – brown rice needs more liquid and time. Use about 1 3/4 to 2 cups of broth for every cup of brown rice and bake covered for at least 60–75 minutes, then uncover for 10–15 minutes. Texture will be nuttier and chewier.
- Jasmine or basmati – swap those for aromatics: jasmine gives floral perfume, basmati stays a bit firmer and separate. Keep the original liquid but watch final doneness a bit earlier — sometimes these finish faster.
- Cauliflower rice (low-carb) – don’t follow the same liquid ratios. Sauté fresh cauliflower rice briefly with a little butter and onion, then stir in a spoonful of condensed soup and a few tablespoons of broth to moisten. Heat until flavors meld; baking will make cauliflower watery, so stovetop is better here.
- Vegetable boost – fold in frozen peas, corn, or sautéed mushrooms during the final 10 minutes of baking so they heat through without turning soggy.
- Protein additions – stir shredded rotisserie chicken, crumbled sausage, or browned ground beef into the cooked rice for a one-dish meal. If adding raw proteins, brown them first to remove excess moisture and fully cook before mixing into the rice.
Tips for Customizing Flavors
- Garlic – garlic powder or 1–2 cloves of minced garlic sautéed briefly and added to the broth lifts the savory base without overpowering.
- Onion powder – a small sprinkle enhances the canned French onion flavor and is great if you want more onion depth.
- Fresh herbs – parsley or chives stirred in at the end brighten the dish and add a fresh finish; cilantro works if you’re aiming for Latin or Asian-inspired sides.
- Paprika or smoked paprika – for color and a hint of smoke; add to the broth before baking.
- Acid – a squeeze of lemon or a splash of rice vinegar added just before serving lifts the richness and prevents the butter from feeling too heavy.
- Heat – red pepper flakes or a small minced diced jalapeño can add a pleasant warmth; add cautiously so you don’t overwhelm the onion-butter profile.
Serving Suggestions
Pair your stick of butter rice with our Garlic Butter Chicken for a comforting and satisfying meal.
Consider serving it with our Creamy Garlic Parmesan Chicken Meatloaves for a well-rounded dinner experience.
Our Savory Garlic Mushrooms would be a perfect side to enhance the rich flavors of stick of butter rice.
- Simple weeknight pairing: this rice is a natural with grilled or roasted meats — think chicken thighs, pork chops, or steak — because the buttered rice balances savory, charred proteins.
- Vegetarian plate: serve with roasted seasonal vegetables and a lemony green salad to cut through richness.
- Presentation tips: spoon the rice into a shallow bowl, sprinkle freshly chopped parsley or sliced chives on top, and tuck a lemon wedge to the side. A scatter of toasted breadcrumbs or chopped nuts adds a contrasting crunch.
- Portioning: the original recipe yields about 4 servings; I usually serve 1/2 to 3/4 cup per person as a side, more if it’s the star of the plate.
Nutritional Information
Per original recipe serving (approximate): about 403 kcal, 24 g fat, 40 g carbohydrate, 5 g protein. These numbers reflect the use of a stick of butter and canned condensed soup; different brands and substitutions (like low-sodium broth or plant-based butter) will change the profile.
- White rice – provides quick energy and a light texture, but fewer nutrients compared with whole grains.
- Brown rice – higher in fiber, vitamins, and minerals; it’s a heartier option and keeps you fuller longer.
- Butter vs. plant-based – real butter contributes saturated fat and that familiar mouthfeel; plant-based spreads can reduce saturated fat but may change flavor and melting behavior. Choose unsalted versions to better control sodium.
- Dietary considerations – this dish is naturally gluten-free if you use a gluten-free condensed soup and broth. For vegan versions, use plant-based condensed soup alternatives or a homemade savory binder and vegetable broth.
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, you can use brown rice! Just keep in mind that it may require a longer cooking time, so adjust accordingly to ensure it’s tender.
- How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
- Can I make this dish vegan?
Absolutely! Substitute the butter with a plant-based alternative and use vegetable broth instead of beef broth.
- What can I serve with stick of butter rice?
Stick of butter rice pairs well with grilled meats, sautéed vegetables, or stir-fries. It’s a versatile side dish!
- How can I customize the flavors?
Feel free to add spices like garlic powder, onion powder, or fresh herbs like parsley or cilantro to enhance the flavor!
Final Notes from My Kitchen
I’ve baked this exact version dozens of times — sometimes rushed, sometimes leisurely — and it’s always forgiving. The keys I’ve learned are sealing the dish well, slicing the butter thin, and using low-sodium canned goods if you’re watching salt. Expect a soft, buttery texture rather than anything crisp; the goal is spoonable, glossy rice with pockets of rich butter and a sweet onion backbone.
Leftovers often taste even better the next day because the flavors settle; just refresh with a quick stovetop reheat over low heat with a splash of broth to loosen things up and a final pat of butter if you like. If you try one variation, swap in roasted mushrooms and thyme — the earthiness complements the onion-butter base beautifully.
There’s comfort in simplicity, and this stick of butter rice is a small ritual: mix, dot with butter, bake, and come back to a warm pan that fills your kitchen with familiar smells. I hope this recipe becomes one of those dependable dishes in your rotation — easy enough for weeknights, comforting enough for company.
Stick of Butter Rice
Ingredients
Method
- Preheat the oven to 425°F. Spray an 8x8-inch baking dish with cooking spray.
- Add rice, beef broth, and condensed French onion soup to the baking dish, and stir to combine.
- Add sliced butter on top. Cover with foil.
- Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
- Serve immediately.