Stick of Butter Rice

Stick of butter rice is a classic baked side dish with buttery rice and savoury French onion flavour, perfect for family dinners.

Stick of butter rice is one of those old-fashioned side dishes that comes from a time when simple ingredients and the oven did most of the work.

Made with long-grain rice, plenty of butter, and savoury French onion flavour, this baked rice dish is rich, comforting, and wonderfully hands-off. It’s the kind of recipe you might find tucked into a well-loved community cookbook or served at a family gathering, dependable and familiar in the best way.

Perfect alongside roast chicken, pork chops, or any cosy family dinner, it’s a reminder that some of the simplest recipes are often the ones we come back to.

Tips for Best Results

• Use a 1.5-qt casserole dish: This ensures the rice bakes in a thick, even layer and stays moist.
• Don’t skip the foil cover: Covering tightly traps steam and helps the rice cook evenly.
• Slice the butter thinly: Thin pats melt faster and distribute flavour more evenly throughout the rice.
• Check rice toward the end: If the rice isn’t fully tender after baking, cover and bake an extra 5 – 10 minutes.
• Optional flavour boost: Stir in a handful of sautéed onions or mushrooms before baking for extra depth.
• Make-ahead friendly: Assemble in the morning or the night before, refrigerate, and bake when ready to serve (add a few extra minutes to the covered baking time).

Ingredients and Substitutions

• Long-grain white rice – Provides a fluffy, tender base for the dish. Jasmine or basmati rice can be used for a slightly different aroma. Brown rice works too, but will take longer to bake and may need extra liquid.
• Unsalted butter – Adds richness and a creamy texture. Salted butter can be used (reduce added salt in broth), or halve the amount of butter for a lighter version.
• Condensed French onion soup / dry French onion soup mix – Provides the classic savoury, onion-forward flavour. You can substitute with a mix of onion powder and beef or vegetable bouillon, or use vegetable broth for a vegetarian version.
• Beef broth – Gives depth and moistens the rice. Chicken or vegetable broth can be used instead for a lighter or vegetarian version.
• Optional add-ins – Sautéed mushrooms or caramelized onions add extra flavour.

Tools and Equipment

• 1.5-qt casserole dish – Ideal size for even baking and a thick, creamy rice layer. I used a Corningware French White baking dish for reference.
• Foil – Covers the dish to trap steam and ensure the rice cooks evenly.
• Measuring cups and spoons – For accurate rice, broth, and butter measurements.
• Knife and cutting board – To slice the butter and optional add-ins like mushrooms or onions.
• Fork or spoon – For stirring ingredients before baking and fluffing the rice after baking.
• Oven – For baking the rice; preheating ensures consistent cooking.

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Stick of Butter Rice

Yields: 4 to 6 Servings | Prep time: 5 minutes | Cook time: 1 hour 5 minutes

Ingredients

Choose one of the following ingredient sets depending on availability:

Option 1 – Traditional American Version

• 1 cup long-grain white rice (uncooked, not instant)
• 1 can (about 10 oz / 298 g) condensed French onion soup
• 1 can (about 10 oz / 298 g) condensed beef broth or beef consommé
• ½ cup (1 stick) unsalted butter, sliced

Option 2 – Canadian/Outside the USA Version

• 1 cup long-grain white rice (uncooked, not instant)
• 1 packet (about 55 g) dry French onion soup mix
• 2 cups beef broth (or homemade)
• ½ cup (1 stick) unsalted butter, sliced

Directions

1. Preheat oven to 350°F (175°C).
2. In a 1.5-qt casserole dish, combine the rice, soup (or soup mix + broth, depending on the version you’re making). Stir until well mixed.
3. Slice the butter into thin pats and arrange evenly over the top of the rice mixture.
4. Cover tightly with foil and bake for 35 minutes.
5. Remove foil and bake uncovered for another 30 minutes, until the rice is tender and the liquid is absorbed.
6. Fluff with a fork and serve warm.

Continue to Content

Yield: 4-6 Servings

Stick of Butter Rice

Prep Time: 5 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 10 minutes

Stick of butter rice is a classic baked side dish with long-grain rice, butter, and savoury French onion flavour.

Print

Ingredients

• Choose one of the following ingredient sets depending on availability:

Option 1 – Traditional American Version

• 1 cup long-grain white rice (uncooked, not instant)
• 1 can (about 10 oz / 298 g) condensed French onion soup
• 1 can (about 10 oz / 298 g) condensed beef broth or beef consommé
• ½ cup (1 stick) unsalted butter, sliced

Option 2 – Canadian/Outside the USA Version

• 1 cup long-grain white rice (uncooked, not instant)
• 1 packet (about 55 g) dry French onion soup mix
• 2 cups beef broth (or homemade)
• ½ cup (1 stick) unsalted butter, sliced

Instructions

1. Preheat oven to 350°F (175°C).
2. In a 1.5-qt casserole dish, combine the rice, soup (or soup mix + broth, depending on the version you’re making). Stir until well mixed.
3. Slice the butter into thin pats and arrange evenly over the top of the rice mixture.
4. Cover tightly with foil and bake for 35 minutes.
5. Remove foil and bake uncovered for another 30 minutes, until the rice is tender and the liquid is absorbed.
6. Fluff with a fork and serve warm.

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Nutrition Information:

Yield:

6

Serving Size:

¾ cup
Amount Per Serving: Calories: 582Total Fat: 42gSaturated Fat: 25gUnsaturated Fat: 17gCholesterol: 104mgSodium: 739mgCarbohydrates: 37gFiber: 1gSugar: 2gProtein: 11g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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