4 Ingredient Stick Of Butter Rice is one of my favorite rice side dishes ever. Everyone I’ve made it for loves the buttery, savory, and well-seasoned flavors. It elevates your typical white rice dish any day.
Make this rice recipe just one time, and it will become a side dish that you make again and again.
Things I Love About This Recipe
If you know me, you know I love rice. Flavoring rice with butter and a sprinkle of sugar was taught to me very young by my Dutch father, who eats his white rice like this, every single time. I come by loving flavored rice honestly!
The Flavor. I think there’s a time and place for plain white rice, but more often than not I prefer an ‘amped’ up rice, something with some substance and flavor to it, much like my Ninja Foodi Mushroom Rice. This Stick Of Butter Rice recipe has delicious buttery, oniony, savory flavors.
It’s Easy: You can’t ask for an easier yet different rice side dish. It cooks like a casserole in the oven, goes with almost any protein, and the best part is that I’m sure you have the easy four ingredients in your pantry right now!
It’s Different: I think it’s a great way to switch up your normal rice side dish routine, and the recipe is ideal for adapting to feed more people.
Ingredients and Substitutions
The ingredients for this stick of butter rice recipe are:
- RICE: I always use your regular white rice for this recipe. You can use any type you prefer, but please do not use instant or parboiled rice. The texture will come out way too mushy.
- FRENCH ONION SOUP – One can (10 ounces) of onion soup is what we use. Some recipes call for two cans (and no beef broth), but I find it too ‘oniony’ if the onion soup is doubled. That said, if you absolutely love the flavor of onions, go ahead and use the two cans, but leave out the beef broth.
- BEEF BROTH – Homemade beef broth would be ideal to use if you have it, but if not, store-bought it is just fine to make this rice side dish casserole.
- BUTTER – For this recipe, we use a stick of butter. A FULL stick of butter. Shhhhhh… I know. But you’ll be happy you did as the rich buttery flavor is worth it, and hey, we don’t make it every day, right?
If you want to use margarine instead of butter, the amount you use will be the same but honestly, nothing tastes quite as nice as butter in comparison. The result will be delicious, but you may not have that exact luscious, buttery flavor that you’d get when using butter.
Option: Using Lipton French Onion Soup Mix Instead Of The Canned French Onion Soup
If you want to use dry or powdered onion soup mix, you can with a small change. Mix the soup mix and 3 cups of beef broth in total and go on with the rest of the recipe.
How to Make Stick Of Butter Rice
PREP: Preheat your oven and grease a baking dish with butter or cooking spray.
1. Mix the ingredients.
Combine the rice, French onion soup, and beef broth.
2. Add the Butter.
Cut the butter into small pieces and place them evenly on top of the rice.
3. Bake And Serve.
Cover and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 30 minutes. Let the casserole cool for five minutes before dishing up.
**** All the exact ingredient amounts and detailed cooking instructions with notes are located in the printable recipe card at the bottom of this post.
Recipe Variations
Caramelize Onions: Caramelizing some onions to sprinkle on top or add to the rice would be great to really echo that onion flavor. Or, try adding other veggies like diced broccoli or mushrooms to the rice mixture.
Shredded Cheese: Adding some shredded cheese like gruyere or even cheddar over the top would be delicious.
To amp up the protein, add some cooked and diced chicken or beef to the rice mixture.
Switch Broth Flavors: If you’d prefer a lighter flavor, switch out the beef broth for chicken broth. Using vegetable broth makes it even lighter in flavor and can echo the onions’ flavors.
Herbs and Spices: You could also add some herbs and spices to the rice, such as thyme, rosemary, or garlic powder, to give it an extra punch of flavor.
Serving The Rice Casserole
Serve the rice alongside grilled chicken, beef, or pork. For instance, my Air Fried BBQ Chicken Thighs or this 3 Ingredient Brown Sugar Italian Chicken Dish would pair perfectly with the rice dish.
It’s also great with roasted turkey, ham, or even sausages like my Beer Brats recipe. This rice also goes well with fish, such as baked salmon or grilled shrimp.
French onion rice would be a delicious side dish to serve with other sides such as roasted vegetables like my Hot Honey Carrots, Brussels sprouts, or asparagus make a great accompaniment to the rice.
Storing
If you have any leftovers, let the rice cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 4 days. To reheat, you can either microwave it until heated through.
If you want to freeze the leftovers, let the French onion rice casserole cool completely, then transfer it to a freezer-safe container and store it in the freezer for up to 2 months. When storing leftovers the rice will soak up the broth but still taste amazing. To reheat after freezing, let it thaw completely and then add a drizzle of beef broth and/or a tablespoon or two of butter, cover, and reheat in the oven or in the microwave.
This Rice Recipe’s Second Act
If you have leftovers, don’t throw them away. Repurpose this rice casserole by using it in a few different ways.
- Stuffed Peppers – stuff some sweet peppers with the leftover rice, cooked ground beef, cheese, and seasonings. Bake and serve.
- Frittata – Saute chopped veggies (peppers, spinach, broccoli, etc). Add the rice, saute to warm through and add a beaten egg mixture of eggs, milk, and seasonings. Place in a baking dish sprinkle some cheddar if you like, and bake till cooked through.
- Rice Bowl – Serve this rice at room temp or chilled with grilled chicken or pork, fresh diced tomatoes, cucumber and some feta cheese over top. Italian or sesame dressing could be drizzled on top.
Have you made this oven-baked rice recipe? I’d love to hear what you thought about it, or if you switched it up in any way! Please leave me a comment and star rating in the recipe card or in the comment section below.
I really hope you have a fantastic day, and thank you so much for stopping by The Salty Pot.
~Joanne
Stick of Butter Rice
Buttery and rich, this Stick of Butter Rice recipe is super easy side dish to make and takes 4 simple pantry ingredients!
Ingredients
- 1 cup Rice
- 1 stick of Butter (½ cup)
- 1 can (10 ounces) French Onion Soup
- 10 ounces Beef Broth
Instructions
- Preheat the oven to 425
- Grease an 8 x8 or 9x9 baking dish. Tear off enough foil to cover the dish and set aside.
- In a bowl, combine the rice, french onion soup, and beef broth. Mix well.
- Pour into the baking dish and even out the rice so it's well distributed.
- Divide the butter up into small pats and place on top of the rice evenly.
- Cover with the foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for another 30 minutes.
- Remove and let cool for 5 minutes, then serve and enjoy!
Notes
For easier prep, mix everything in the greased baking dish.
Check the body of the post for easy and fun ideas to switch up the recipe.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 15gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 40mgSodium: 398mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Donna says
We add a large can undrained mushrooms and 2 cans chopped water chestnuts. They rise to the top and it is beautiful.
Joanne says
Hi Donna! Thank you for commenting with your variations for the recipe!
Christine says
what kind of rice should one use
Joanne says
Hi Christine. In the body of the post I talked a little bit about the rice. I just use a plain, long grain rice, but a person could use pretty much whatever type they have on hand. Just be sure not to use par boiled or instant rice as the dish will turn out mushy.
Kathy says
Made this last night and we loved it! I added a can of mushrooms and put two pork chops on top! Will be making again! Easy to make and clean up.
MARTHA ANN BUTLER says
I have made this in the past after the first time my family suggested adding a can of sliced mushrooms to the rice mixture and they loved it. If you are in a hurry you can cook on top of the stove and I used instant rice when I cook on the stove.
Kathleen Wiley says
I made this today !!/19/23. Absolutely delicious!!! I was just wondering could I make this with a cream of chicken soup?
Joanne says
I’m so happy you enjoyed the dish Kathleen! I’ve never tried it with cream of chicken soup, so I can’t say but if you try it please let me know how it goes!
Cinbur says
Hi Kathleen, did you end up trying the cream of chicken soup?? I was thinking of doing the same thing
Laurie Browning says
Put some center cut pork chops on top. I learned this recipe in Home Ec in the 8th grade. I am now 70. Everyone loves it!
Joanne says
Wow, that’s a great idea! I think I have to try that Laurie, thanks for commenting!
Richard Burris says
I would like to add mushrooms, would you use canned or fresh.
Joanne says
Personally Richard, I would use canned. I know there might be a lot of people who disagree with me, but I prefer the texture of canned mushrooms for this recipe. Don’t get me wrong, I love fresh mushrooms too but I think unless you saute the fresh mushrooms ahead of time and then add them, canned mushrooms would be the way to go here.
Cecile says
What size can of mushrooms would you recommend?
Joanne says
Hi Cecile – just a standard 10 – 11 oz can, drained.
Shay says
Hi, really want to try this recipe but don’t want to get the butter quantities wrong… a stick equals what in grams please.
Joanne says
Hi Shay! A stick of butter equals 113 grams or 1/2 cup or 4 ounces. I hope this helps!!
Cindy says
I to grew up eating this as well we called it bouillon rice we usually make chicken flavor either using bouillon cubes or broth with shaved carrots and butter sometimes we use onions n celery in the chicken flavor, with a stick of unsalted butter but 4 the beef just butter broth /buillion cubes no salt .
Joanne says
Sounds delicious!
Paula Atkinson says
I am 50 years old and I grew up eating this, my grandmama made it and we just called it brown rice. I’ve made it for my children all their lives and we call it French onion rice. I use 1 1/4 cups of rice, one can of French onion soup, one can of beef consommé, and I rinse the cans out for a little extra water, that’s why I use the extra rice. I also add a little bit of extra beef bouillon powder to increase the beefy flavor! I have also seen people put mushrooms in it, but my boy does not like mushroom, so I never did that. It is one of our favorite side dishes!
Joanne says
I love your modifications Paula!Thank you for commenting!
Nicole says
Hi, can this be made with instant rice or is it only for Ling grain??
Joanne says
Hi Nicole, instant rice will be too mushy for this recipe. 🙂
Cindy Burditt says
If doubled, what change in cooking time?
Joanne says
Hi Cindy! Wow, well, I’ve never doubled the recipe so I can’t say for sure, but it stands to reason that the larger amount of rice and liquid will take a bit longer to heat/cook than a smaller amount. If it were me I’d add another 10 – 15 minutes or so to the recipe. I encourage you to keep an eye on it to be able to catch the rice so it doesn’t undercook or overcook. I hope this helps, and if you try it, please let me know how it went for you!
Linda Caly says
I would add some mushrooms,
Probably portobello, or any other dark mushroom other than white
Joanne says
Yummy addition Linda! Thanks for commenting!
Weather says
That’s my taste. Rice, rice rice. Don’t worry about a stick of butter. Looks tasty.
Debbies Hall says
Could you use cream of chicken and chicken broth?
Thank you
Joanne says
Honestly, I can’t see why not? As long as you have equal the amount of liquid that the recipe calls for, it should? Please let me know how it works out for you!
Patricia Orsborn says
Sounds absolutely fabulous! Wondering if you can be made in a rice pot. I cook rice in a pressurized rice cooker.
Kristie says
Can you make this in a instapot?
Joanne says
I don’t see why you couldn’t do this recipe in an Instant Pot. I think if you follow the “making rice” rules, and use the soup and broth in place of water, it should? I can’t really say though, so if you try it, please let me know, I’d love to hear about it!!
Michael Dunham says
The picture looks great. What extras are in the pic? I see what looks like caramelized onions and maybe parsley. There could also be bacon, which would most likely be delicious too. I like that you put add in options, but the picture doesn’t match the recipe. I want to make what is in the picture. Thanks for this delicious looking casserole.
Joanne says
Hi Michael, thanks for commenting 🙂 I can assure you that what you’re seeing in the pic is most definitely the recipe. You’re correct in thinking that there are onions on top of the rice in the recipe.
If you look at the process photos – specifically the photo with the raw rice added to the soup in the casserole dish, you’ll see the onions in the broth. This is because I used Onion Soup. It has bits of onions floating in the broth and when you cook the rice for latter half of the recipe with no foil, the onions that rest on top will caramelize. Also, the rice is brown colored because of the colors of the soup and the beef broth.
Let me assure you, if you used the brand of soup I used (I can’t speak for how many onions are in other brands of Onion soup), your recipe will turn out looking like mine. I hope this helps.
Theresa says
Do you think I could cook in an airfyer? I think I could lol! I’ll let you know!
Joanne says
Theresa!!! PLEASE let me know how it worked out for you!!! I’d love to hear about it! msg me directly at joanne@thesaltypot.com !!
Mello says
This sounds yummy. I was just wondering if anyone ever had it cold the next day…like a salad. I am thinking for lunch with a nice slice of ham.
Joanne says
I haven’t, but that’s a nice idea!
Jana Ziegler says
Hi — I can’t WAIT to try this, but I wondered if you think it could be made in a skillet on the stove top — it’s kind of hot outside to turn the oven on…..
Thanks for the recipe!!
Joanne says
Hi Jana 🙂 I’ve never made it this way but if you do, I’d recommend using a lid to hold in the moisture for a while so the rice can cook thoroughly. If you try it, please let me know how it goes!
Marilyn says
Thanks for the recepie and all the tips and advice in this recipe. Your sugestions for subsiituing ingredients are right on!! I normally don’t have canned onion soup in my pantry, but boxed mix is almost always in there cause my guys love onion dip. Beef broth along with chicken is another item I try to have in freezer, home made, but as a back up beef and chicken ” better than bouillon” jars ..always in my pantry and freeze dried onions. Rice is a staple , different varieties, and kept in stock.
Joanne says
Hi Marilyn, thanks for commenting! These are all great items to have on hand for sure!
Sandra says
Trying this now with the package of onion soup mix, you said: Can I use Lipton French Onion Soup Mix instead of the canned French onion soup? Yes, you can with a small change. Mix together the soup mix and 3 cups of beef broth in total. The liquid measurment are off, this will give it a total of 24 oz of liquid when your recipe says 20 oz total with the soup being 10 and 10 beef broth. Mine will have 24 so we’ll see. Just curious if this is still correct. 🙂
Sandra says
Turned out great with the measurements you suggested, just cut the timing back by approximately 10 minutes, It’s delicious! Sorry I couldn’t figure out how to add to my previous comment
Joanne says
Hi Sandy!! Thank you so much for commenting on the recipe, plus the results!! So happy the recipe turned out for you 🙂
Joanne says
See the next comment for the results.
Janet says
This recipe is an oldie but goodie and a family favorite. I’ve been making it since the late 70’s. It’s rich and incredibly easy to make. I’ve tweeked it on occasion when I’m serving it with orange glazed roast chicken or game hens. Then I’ll add a little ginger, golden raisins and grated orange peel.
Joanne says
Janet, your additions sound absolutely scrumptious! Thank you so much taking your time to comment 🙂
Linda says
Is the rice cooked or uncooked
Joanne says
Uncooked.
Suzannah Albritton says
Love this recipe. Growing up our Mom used to add mushrooms and it was awesome!
Andrea Sabat says
Hello, could I make this recipe in a rice cooker?
Joanne says
Hi Andrea! Honestly, I’ve never made this recipe in a rice cooker, so I couldn’t say how it would turn out. However, if you decide to give it a try, please let me know and I’ll add your results to my post giving you credit 🙂 Maybe other people might want to know as well!
Debbie Hall says
Can you make this in a crockpot?
Joanne says
Hi Debbie – I’ve never made it in a crockpot, so I can’t say how it would work out.
Sherrilynne Corrie says
Andrea how did it turn out in the rice cooker? I was wondering this as well because it’s too hot to use the oven right now where I live.