Stick of Butter Rice

Stick of Butter Rice is a buttery, casserole-like side dish, with beef broth, French Onion Soup, white rice and butter that’s a creamy, holiday favorite!

If you love casseroles and casserole-like dishes, such as Easy Chicken Casserole, but are looking for something a little more unusual to bring to your next potluck, then you should make a pan of Stick of Butter Rice. It’s one of the most delicious creamy rice dishes, and you can make it big enough for a crowd.

Spoonful of Stick of Butter RiceSTICK OF BUTTER RICE 

If you’ve got a few cans of French onion soup laying around and want to try a delicious new oven rice recipe, then you should definitely break out a casserole dish and make some Stick of Butter Rice. There are a few Campbell’s French onion soup recipes floating around out there, but this version is one of my all time favorites, and is sure to become a family favorite of yours as well. This onion rice recipe takes almost no prep and is completely baked through in about an hour, which is a great cook time for a casserole. One of the best things about this butter rice recipe is that you end up with soft, flavorful rice without having to use a rice cooker, crock pot, instant pot, or stove top. Cooking rice in the oven also takes a lot of the guess work out of it and won’t leave you with hard, chewy grains.

What is Rice Consommé?

Stick of Butter Rice is also called rice consommé. Consommé refers to the sauce that the rice is cooked in, and there are a lot of different kinds, like chicken or beef consommé, and even though this recipe doesn’t use the traditional bouillon, it’s still very much in the same vein as consommé.


  • Preheat the oven to 400 degrees.
  • In an 8×8 baking dish add the rice, onion soup, beef broth and butter, then stir well.
  • Cover and bake for 30 minutes.
  • Remove foil and bake for an additional 30 minutes.


Spoonful of Stick of Butter Rice


  • Cheese: Try sprinkling Parmesan cheese over the top of the casserole when it’s still warm from the oven, or just before you put it in. If you want the Stick of Butter Rice to have a harder, crisper layer of cheese on top, add the parmesan before you put the casserole in the oven. If you want the cheese to stay light but be deliciously melty, add it when the rice is cooked but still warm.
  • Rice: You can use a variety of different grain rice in this recipe, from brown rice to wild rice. However you should NOT use instant rice for this recipe, because it will turn out dry, hard and nasty.
  • Sauces and add ins: You can experiment with the kind of broth used in Stick of Butter Rice. Try using chicken broth or veggie broth if you aren’t crazy about the flavor of beef broth.  You can also add a little sauce, like soy sauce, Worcestershire sauce, or cream of mushroom soup to the rice to give it a little bit of a kick. You can also stir in some mushrooms sauteed in butter to the casserole once it’s finished cooking for a meaty, hearty addition.
  • Protein: This casserole is great as a side dish, or you can mix in some protein, like pork chops or chicken breasts. If you end up going that route, you need to keep an eye on the meat and thoroughly check it to make sure it has cooked all the way through before you serve it up.


  • Is it healthy to eat rice? Yes and no. Brown rice is great for you because it has doesn’t digest as quickly, but white rice doesn’t have very much nutrition.
  • Do I need to rinse rice? It depends on the texture you want. For sticky rice like Chinese Steamed Rice, you should not rinse the uncooked rice. For recipes where you want the texture to be finer, rinse uncooked white rice before hand.



  • Serve: Don’t leave Stick of Butter Rice out at room temperature for longer than about 2 hours.
  • Store: If you keep Stick of Butter Rice properly sealed in an airtight container or in freezer bags, it should last up to about 1 week. Always let the rice cool down to room temperature completely before you put it away.
  • Freeze: You can freeze Stick of Butter Rice in a sealable container for up to 3 months. After that point, you should throw the casserole out and make another one.

Stick of butter rice in White baking dish

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Stick of Butter Rice

Stick of Butter Rice is a buttery, casserole-like side dish, with beef broth, French Onion Soup, white rice and butter that bakes into a creamy, rich holiday favorite recipe!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 1 cup white rice , uncooked
  • 10 ounces condensed French Onion Soup
  • 10 ounces condensed Beef Broth , (or 1 ¼ cups)
  • 1/2 cup unsalted butter , cut into cubes


  • Preheat the oven to 400 degrees.
  • In an 8x8 baking dish add the rice, onion soup, beef broth and butter, then stir well.
  • Cover and bake for 30 minutes.
  • Remove foil and bake for an additional 30 minutes.


Calories: 403kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 834mg | Potassium: 406mg | Fiber: 1g | Sugar: 2g | Vitamin A: 709IU | Calcium: 35mg | Iron: 1mg
Keyword: Stick of Butter Rice

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Entire family loved this! I’ve made it twice. I did use chicken broth, instead of beef broth, as family prefers that. The second time I made it, I added a few sprinkles of garlic powder to the mix. Love how easy this recipe is!

  2. I tried this recipe for the first time today. So simple, but very delicious.
    Thank you for this tasty recipe.

  3. I tried this recipe for the first time today. So simple, but very delicious.
    Thank you for this tasty recipe.

  4. My sister in law, Shelly, brought it to a Thanksgiving dinner over a decade or so ago. One of our very favorites! We call it “Shelly’s Rice” lol

  5. I did this in the instant pot and it was so good! I only had jasmine rice on hand so thats what I used. I rinsed the rice and then I did 1.5 cups of rice, the stick of cubed butter, consomme, French onion soup, mixed it up sealed the lid and did “manual” for 4 minutes. Did a quick release and it was perfect!! I did dice some baby Bella mushrooms in too! Thanks for the great recipe!

    1. Unfortunately, riced cauliflower doesn’t cook the same way as rice or absorb liquid as well, so this recipe would just leave you with soggy cauliflower. I wouldn’t recommend substituting for this recipe.

  6. Way too much butter! Butter pooled at the bottom of the dish. 1/4 cup would be more than you need. Tasted very good. I added soy sauce for more flavor.

    1. The amount suggested is perfect. It’s meant to be an indulgent dish. Of course make any recipe to your liking.

  7. I’ve always loved this. I add canned mushrooms and use basmati rice and sometimes add Parmesan and fresh parsley at the end. Healthy, no. Delicious, yes.

  8. Can you roast pork chops on top while it’s baking? I have made this before but I’d like to roast something with it to take advantage of the butter and great taste of the onions.

    1. I tried this recipe tonight and added chicken breasts! It was delicious. I had doubled the recipe so I used and 9×13 glass baking dish. I cut 2 chicken breasts in half to make them thinner and seasoned with salt, pepper and garlic. After cooking the rice covered for the first 30 minutes, I uncovered it and placed chicken breasts on top. Baked for the final 30 minutes. Really good and super easy.

  9. Made this rice a few times now. It’s very good. I double the recipe, add diced red pepper, green pepper, and fresh diced mushrooms. Also use basmati rice.

  10. I actually learned how to make this from my mom. She learned how to make this in her 7th grade home ec class back in like 1955! We add mushrooms though!! It’s the best rice ever!

  11. Made a double batch tonight for supper, added a pound of browned ground beef, cooked it about 15 minutes longer than the recipe called for (since it was a double)and then sprinkled Parmesan on the last five minutes. Turned out perfect!! My family loved it. Will definitely make this again.

  12. I have tried many rice dishes and either my rice is too crunchy or too mushy but this with this recipe it was perfect. My family loves this dish. I added sautéed mushrooms at the end like you suggested and they were truly hooked. I do have a question though. Can you put everything together a few hours ahead of time or will it make the rice soggy when I bake it?

  13. So delicious!
    I made it vegan by replacing the butter with vegan butter and the broth with veggie broth.
    I also caramelized some onions to make my own made from scratch French onion soup.
    Very good recipe!

  14. I made this for dinner tonight and oh my, It was wonderful! I did add some parmesan cheese on the top the last five minutes. I will make this a lot more. Loved it!

  15. I made this and loved the flavor (I used cream of mushroom soup and added a packet of French onion soup mix because I didn’t have condensed French onion soup) but my rice was hard on top. Should I keep the foil on or bake it for a shorter time? Thoughts? Thanks!

      1. Made this and it was great and has been added to my box. It reminded me of a curried rice my mom made on the stove and someone had asked if this can be made stove top. Basically, exactly the same measurements of all but she sautéed an onion in the butter and liquid is 2 cans of beef consumme and curry….I don’t use measurement but just to taste. Simmer approximately 20 minutes (just like normal rice). I am using the oven method in my Dutch oven from now on though as it is much easier and the results are awesome!

  16. I made shredded beef the other day using pot roast and beef broth. Saved the broth, chilled so I could scoop off the grease, then used 2 cups broth (16 oz), 1 stick butter, and Lipton onion soup mix because I didn’t have French onion soup so added a cup of water. Smells so good right now I can’t wait!

  17. This rice is exactly what my great grandma used to make and she added chicken to it. We just called it Chicken & rice. I’ve been trying to find this recipe for awhile!!! Do you have any special instructions if I choose to add chicken breast? Cook covered for how long? Uncover for how long? Temp stay the same if adding chicken or does it need to come down a bit? Hoping you can help. Anyone who may have tried this with chicken have pointers as well?

  18. I want to try this ASAP but I need to double it . Would I just double the ingredients and use a 9X13 pan ? What about the cooking time? Thanks for so many wonderful recipes .

    1. It will add to your cooking time but I’ve never tested it so I’m not sure of a exact amount. Just keep an eye on it. Enjoy!

    2. I’ve double this many times in a 9×13 and it works great. Didn’t need to add more time as the bigger dish balances out the cooking time.

  19. This smelled so wonderful just putting it together that I immediately doubled the recipe! Used drained sliced mushrooms mixed in and Parm at the end. I made shrimp scampi for our protein and dinner was a hit! Couldn’t find beef consommé so I boiled down beef broth to half it’s quantity. Worked perfectly. Thank you so very much for this very tasty recipe!!? My other half couldn’t stop eating it so I’m sure it will be made often!

    1. Basmati is a thinner grain so my first instinct is to say the timing would be different and I haven’t tested it to know exactly how different.

      1. I used basmati, used a 9×13 dish and increased the fist baking time 15 mins. It was delishious!

  20. Super easy and delicious. Followed your recipe exactly but added a can of mushrooms, and topped it with grated Parm for the last 30 mins. This will go into our regular rotation.

  21. Great flavour but terrible texture. I think it needed more liquid because the rice was crunchy not fluffy and I’ve made baked rice before just not this recipe. If I make again I would add more broth.

    1. We make this rice all of the time except we brown the rice in the butter and then instead of beef broth we use beef consomme soup and a can of drained mushrooms.

  22. Your description calls it long grain rice but your recipe just says white rice. What brand of long grain white wild rice do you use?

  23. My sister used to make this on the stove, but used non gelatin double strength beef broth. And she added a drained can of sliced mushrooms. It’s delicious!

  24. I normally make horrible crunchy rice, but tonight it was perfect!! I seasoned it to taste well with chicken. And served it as a side to your Bacon Brown Sugar Chicken!

    1. I loved this rice recipe so much, it inspired me to make a breakfast version! Rice with raisins, butter and sugar. So I followed your recipe and omitted the French Onion soup and added 2/3 cup sugar, covered the top of the rice with raisins, increased the water to 22 oz and baked according to the directions. Serve with a side of bacon! Yummy

  25. Any suggestions for a substitution for the French Onion soup? I am gluten intolerant – and I’ve never found a gluten free version of that type of canned soup. Thanks!

    1. If you want to do a little extra work, you can make my French Onion Soup and then divide and freeze for recipes.
      Otherwise, you can use beef broth (I use Better than Bouillon) and some caramelized onion as a quick substitute.

      1. We LOVE this rice! Instead of canned soup I just use 1 onion soup mix pouch and 2cups of beef broth. I’ve made it on the stovetop too and it’s just as yummy!

    2. Barb6110, you could use a gluten-free beef broth, some dried minced onion and a little onion powder and come pretty close.

  26. For once I had everything I needed. Being a true riceaholic I beat feet to my kitchen and made this dish. It is absolutely divine. It is soooo easy. When I go to take care of my friend in a few weeks, this dish is getting made for her. Thank you so much for a wonderful recipe. But then, you have so many wonderful recipes.

    1. Aw, I’m do glad that you liked it and that you had everything on hand! I hope your friend enjoys it as well!