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Stick of Butter Rice
Sana Yousaf

Stick of Butter Rice Recipe

A rich, savory side dish baked with butter and broth for a fluffy, flavorful result that pairs perfectly with any main course.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 stick 8 tbsp unsalted butter (salted works, but adjust salt to taste)
  • 1 cup long-grain white rice or basmati for a fragrant twist
  • 1 can 10.5 oz beef broth (or chicken broth for a lighter flavor)
  • 1 can 10.5 oz condensed French onion soup (or additional broth as a substitute)
  • 1/2 tsp garlic powder optional, for extra savory notes
  • Salt and pepper to taste adjust based on broth or soup used
  • 2 tbsp chopped fresh parsley optional, for garnish

Method
 

  1. Preheat the oven: Set to 425°F (220°C).
  2. Melt the butter: Place the stick of butter in a 9x9-inch baking dish and melt in the oven for 4-5 minutes, watching to avoid burning.
  3. Mix in the rice: Remove the dish and stir in the uncooked rice, coating it thoroughly in the butter.
  4. Add liquids and seasoning: Pour in the beef broth and French onion soup. Add garlic powder, salt, and pepper if desired, and stir gently.
  5. Cover and bake: Seal tightly with foil and bake for 30 minutes.
  6. Fluff and serve: Remove foil and check if rice is tender and liquid absorbed. If needed, bake uncovered for 5 more minutes. Fluff with a fork and garnish with parsley.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth.
  • Substitutions: Use olive oil for dairy-free or vegetable broth for vegetarian.
  • Spice It Up: Add 1/2 tsp smoked paprika or cayenne for a kick.
  • Gluten-Free Tip: Ensure broth or soup mix is gluten-free.

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