Description
This Stick of Butter Rice recipe is a comforting, flavorful baked rice dish made with a stick of butter, condensed French onion soup, and beef broth soup. It results in tender, savory rice with a rich, buttery finish and a slightly caramelized top layer. Perfect as a hearty side or an easy one-dish meal.
Ingredients
Scale
Ingredients
- 1 stick butter (½ cup)
- 1 can condensed French onion soup (10.5 oz)
- 1 can condensed beef broth soup (10.5 oz)
- 1 cup white rice (rinsed, not instant)
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to ensure it reaches the proper baking temperature before you start preparing the dish.
- Prepare baking dish: Lightly spray a baking dish with non-stick spray. This prevents the rice from sticking and makes cleanup easier.
- Rinse rice: Thoroughly rinse 1 cup of white rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffier.
- Place rice in dish: Spread the rinsed rice evenly in the prepared baking dish to create an even base for baking.
- Add soups: Pour the condensed French onion soup and condensed beef broth soup evenly over the rice, distributing the flavors throughout.
- Stir: Gently stir the rice and soups together with a spoon to combine while being careful not to break the rice grains.
- Add butter: Place the entire stick of butter on top of the rice mixture. It will melt during baking, enriching the dish with a buttery flavor.
- Cover and bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the rice to absorb the flavors and start cooking evenly.
- Remove foil and stir: Carefully remove the foil, gently stir the rice to redistribute moisture, and continue baking uncovered for an additional 30 minutes. This step helps the top caramelize slightly and finish cooking.
- Final stir and serve: Stir the baked rice one last time to mix the caramelized top evenly and serve hot, enjoying its savory, buttery goodness.
Notes
- Rinsing the rice removes excess starch and prevents clumping during baking.
- Covering the dish during the first baking period traps steam to cook the rice thoroughly.
- Removing the foil for the final baking step lets the top brown and caramelize for extra flavor.
- Use full-fat butter for richer taste; do not substitute with margarine for best results.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
