Stick of Butter Rice Recipe – effortless to make and packed full of amazing flavor! White rice, butter, onion powder, garlic powder, and beef consommé soup. This is our favorite way to make rice. This goes with everything – ham, chicken, pork, and steaks. One bite and this is sure to become a family favorite!
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Pin This RecipeButtery Baked Brown Rice
This Stick of Butter Rice has been a family favorite for years! It is super easy to make and goes with everything! Buttery rice baked in beef consomme soup. Some people call this recipe French onion soup rice or beef consomme rice, and others call it Brown Rice or Church Lady Rice. Whatever you call it, just make it! One bite and this is sure to become a staple at your dinner table!
How to Make Stick of Butter Rice
This side dish is effortless to make with only a few simple ingredients. Rince long grain white rice and spread it into the bottom of a 2-qt baking dish. Sprinkle the rice with onion powder, garlic powder, and black pepper. Add beef consomme soup and pats of butter. Cover the baking dish with aluminum foil. Bake in a preheated oven for 30 minutes. Remove the foil and stir the rice. Bake uncovered for an additional 25 to 30 minutes. Fluff the rice mixture with a fork and garnish with parsley or chives.
Helpful Tips and Frequently Asked Questions
- Do I have to rinse the rice? Rinsing the rice removes excess starch and helps the grains remain separate. If you don’t rinse the rice, it may be sticky or gummy.
- Can I use brown rice? I am sure that you can, but I have not tried this recipe with brown rice, so I can not say what modifications need to be made.
- Brown rice requires more cooking liquid and takes longer to cook.
- I use 4 to 6 tablespoons of butter. I think that is plenty of butter. You can increase the amount to a whole stick of butter for richer rice.
- What is Beef Consomme? Beef Consommé soup is a bone broth that has been reduced and clarified so the flavor is extra concentrated.
- Can substitute Beef Broth, Beef Stock, Condensed French Onion Soup, or Beefy Mushroom Soup.
- What can I add to the rice?
- Sauteed onion
- Sliced mushrooms
- Cooked ground beef
- Water chestnuts
- A splash of Worcestershire sauce.
- You can also stir in some frozen green peas when you take the casserole out of the oven.
- Do not add any salt to this recipe. The beef consommé contains enough salt for the dish.
- To reduce the sodium, use one can of beef consomme and one can of low-sodium beef broth.
- Store leftovers in an airtight container in the fridge.
- Reheat leftovers in the microwave.
What to Serve with Stick of Butter Rice
We absolutely LOVE this recipe. I always have the ingredients on hand to whip up this recipe at a moment’s notice. This is a great side dish for holiday dinners, potluck dinners, or any weeknight meal. It goes with everything – ham, chicken, pork, and steaks. Heck, I could just eat a bowl of this rice and be happy! Add this to your menu It is sure to be a hit!
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Stick of Butter Rice
Equipment:
Ingredients:
- 1 cup uncooked long-grain white rice rinsed
- ¼ tsp onion powder, or to taste
- ¼ tsp garlic powder, or to taste
- black pepper, to taste
- 2 (10.5-oz) can beef consomme, undiluted
- 4 to 6 Tbsp butter
Instructions:
- Preheat oven to 425ºF. Spray a 9×9-inch baking dish with cooking spray.
- Add all the ingredients to the prepared pan.
- Cover the pan tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the foil. Stir the rice and bake uncovered for an additional 20 to 30 minutes.
Notes:
- Do I have to rinse the rice? Rinsing the rice removes excess starch and helps the grains remain separate. If you don’t rinse the rice, it may be sticky or gummy.
- I use 4 to 6 tablespoons of butter. I think that is plenty of butter. You can increase the amount to a whole stick of butter for richer rice.
- Can substitute Beef Broth, Beef Stock, Condensed French Onion Soup, or Beefy Mushroom Soup.
- To reduce the sodium, use one can of beef consomme and one can of low-sodium beef broth.
- Store leftovers in an airtight container in the fridge.
- Reheat leftovers in the microwave.
Steph
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This may be a dumb question but was wondering if, when you add cooked ground beef, would you add it in before the rice cooks or after?
Thank you!
You could add it after you take the foil off. Stir it into the rice and finish baking.
Thank you!
Have you ever doubled this recipe and cooked it in a 9×13 baking dish? If so, did you increase the cooking time? Thanks!
I haven’t doubled it, so I can’t say if the cooking time would change. I would bake it with the times listed and see if it is done. My guess is that it would be about the same time.
I’ve doubled it, it’s the same cook time as long as the dish itself is the same depth (so 9×13 rather than an extra deep 8×8, for example)
Do you replace the foil after stirring?
No – bake it uncovered after stirring
This is crazy, I have been making this rice for the past 50 years. I am in my 80’s and itis still a good go along with any meal. I used 2 cans french onion soup, butter, white rice, and a can of mushrooms, along with a dash of garlic powder and a dash of Worcestershire, always made on stove top, now going to make in oven.
thnaks for the repost.
Hi Stephanie:
I haven’t tried this recipe yet. I really want to, but I have Alpha-gal, the red meat allergy. Was bitten by a Lone Star tick 8 years ago. That was the last time I was able to eat meat. Is is possible to do this recipe with chicken stock? Do you think it would taste OK? I’m really almost sick of chicken, but by getting your emails, you manage to slip chicken recipes in that keep me going.
Thank you for your terrific recipes! I look forward to the emails every Sunday and in between.
Carole
I’m sure any broth would work fine.
Can you use brown rice instead of white? Love the Cats!
Brown rice and white rice do not cook the same. Brown rice requires more liquid and takes longer to cook. I’ve only made this as written, so I can not say how to modify the recipe.