Stick of Butter Rice is a rich, comforting side dish. With little prep work, its ready in an hour and always a favorite!
This easy baked Rice Dish will instantly transform your usual weeknight dinner into a special meal. For another simple upgrade to plain rice, try my Easy Mushroom Rice or if you are looking for an extra flavorful rice try my Green Mexican Rice (Arroz Verde)!
Sabrina’s Stick of Butter Rice Recipe
If you are looking for a flavorful way to jazz up regular White Rice without a lot of work, make a pan of Stick of Butter Rice. It’s no secret that I love to elevate my rice recipes, just like my Coconut Rice. For this recipe, there are a few Campbell’s French onion soup recipes floating around out there, but this version is an all-time favorite with readers and is sure to become a family favorite of yours as well. 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 stovetop!
Recipe Card
Ingredients
- 1 cup white rice , uncooked
- 10 ounces condensed French Onion Soup , (or 1 ¼ cups)
- 10 ounces condensed Beef Broth , (or 1 ¼ cups)
- 1/2 cup unsalted butter , cut into cubes
Instructions
- 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.
Notes
- This recipe was originally made in an 8×8 baking dish.
- If you want to double the recipe, I recommend using a 9×13 pan instead of separate 8×8 pans.
- Some of my photos show this rice recipe doubled and baked in a 9×13 pan.
Nutrition
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Chef’s Note
My biggest recommendation is to keep a close eye on the liquid level during baking without opening the oven door. The final outcome of the rice will be fully cooked but not dry. If, for some reason, you find the rice absorbing the liquid too fast, especially if using brown rice or if your oven runs hot, I would add an extra ¼ cup of water when you take the tinfoil off.
Table of contents
About this Recipe
Stick of Butter Rice, or Rice Consommé, is one of those recipes that sounds super fancy, but it’s actually very easy! This classic onion rice recipe is a buttery rice that takes almost no prep, with simple ingredients, and bakes through in about an hour. Whether you’ve got a few cans of French onion soup lying around or just want to try a delicious new oven rice recipe, you should definitely break out a casserole dish and make my tasty rice.
Can this be made ahead of time?
Yes, this dish can be made in advance if you need space to cook for a big holiday meal! Prepare and bake it according to directions, and let it cool. Cover tightly and refrigerate for up to 2 days. When ready to serve, reheat covered in the oven at 350 degrees for about 20 minutes, or until warmed through.
Tips and Tricks
If you’ve made my Baked Brown Rice recipe, you know that cooking rice in the oven takes a lot of the guesswork out of it and won’t leave you with hard, chewy grains. You use a lot more liquid than the normal 1 to 1 ratio; however, the rice soaks up most of it, and the rest evaporates, so you end up with super flavorful, perfectly cooked rice.
How to Store
- Store: Don’t leave rice out at room temperature for longer than about 2 hours. If you keep rice properly sealed in an airtight container, it should last up to about 1 week. Always let the leftover rice cool down to room temperature completely before you put it away.
- Reheat: I find the best way to reheat this rice to keep its texture is on the stove-top. Add about 1 tablespoon of water per 1 cup of rice, and leftover rice, to a saucepan. Heat, cover, and cook over low heat, stirring occasionally
- Freeze: You can freeze rice in a freezer-safe container for up to 3 months. You can reheat it from frozen or thaw it in the fridge overnight first.
Ideas to Serve
- Holidays & Potlucks: Rice Consumme is a perfect side dish to bring to holiday and potluck dinners! It’s one of the most delicious creamy rice dishes; you can double it for a crowd, and it bakes in the oven, so it’s a super-easy side.
- Main Dishes: The beefy flavor in the broth and in the French onion soup make this a perfect dish to serve with hearty meat dishes like pot roasts, pork loin, or bone-in chicken. It would especially taste good with my French Onion Pot Roast! For pork, try my Garlic Pork Loin, or for chicken, I recommend my Slow Cooker Rotisserie Chicken.
Frequently Asked Questions
Yes, I would recommend rinsing your rice for most recipes, including this one. Rinsing rice removes the starches that cause it to gum up or stick together, so you will have fluffier rice if you rinse it first.
Stick of Butter Rice is also called Rice Consommé. Consommé refers to the sauce that the rice is made 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.
Yes, you can double the recipe. For a doubled recipe, use 2 cups of uncooked rice, 20 ounces each of condensed French Onion Soup and Beef Broth, and 1 cup of butter.
You can use a 9×13-inch pan for a double recipe, like I did for some of my photos. If using glass, lower the oven temperature by 25 degrees and bake for up to 10 minutes longer.
Yes, but you will need to replace both the beef broth and the French onion soup because French onion soup contains beef broth. I would suggest using a condensed mushroom broth or onion soup made with vegetarian broth, along with a good quality vegetarian broth.
Variations
- 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 tice 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 not cook properly.
- Sauces and Add-ins: You can experiment with the kind of broth used in your rice. Try using chicken broth or veggie broth if you aren’t crazy about the savory 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.
Related Recipes
More Easy Delicious Rice Recipes
Photos used in previous versions of this post.
Under the condensed cheese soup recipe post, you replied to a comment indicating a condensed French onion soup recipe was being tested. Would love that! Was the recipe ever posted? I searched and came up with results that use condensed French onion soup, but no recipe for the soup itself. Thank you for considering!
Hi Valerie!
We did post the French Onion Soup recipe here: https://dinnerthendessert.com/french-onion-soup/
Thanks for asking!
Easy and delicious!
Glad you enjoyed the recipe Leslie and thank you for the five star review.
This is so very good. Sometimes we just have this for dinner. It is that good.
So glad you enjoy the Rice recipe Beck and thanks for the five star review!
This is delicious! I made it two nights in a row, and I’m not even a big fan of rice! It reminds me of the rice my Daddy made and he layered pork chops on top! Brought back memories!
Love comments like this. Thank you Mary.
I make this with brown rice- I make a double batch with 2 cups of rice, butter, Knorr beef stock concentrate, 2 packs of onion soup mix/water and a can of roasted garlic cream of mushroom soup & it’s fabulous.??
We love this rice. I double it for holiday gatherings using an 11×14 glass pyrex pan, I don’t change the temperature and there are no leftovers . When I make it for home, I add diced mushrooms and spicy sausage and serve it with a vegetable and garlic bread.
Do I double the butter to double the recipe?
The recipe is for 4 servings. Double would be 8 servings. Ingredients for 8 servings follow:
2 cup white rice , uncooked
20 ounces condensed French Onion Soup
20 ounces condensed Beef Broth , (or 1 ¼ cups)
1 cup unsalted butter , cut into cubes
This was super easy and we loved it. My husband is not a rice eater, but he liked this. Pairs well with steak and baked potatoes! Will definitely make this again. Thanks for the recipe!
I would like to make this for 8 people. I see I can just double the recipe but would I use 2- 8×8 pans or what size casserole or pan would you suggest? Also I’ll be using glass pans.
If you decide to use a glass pan instead of two 8×8 pans, use one 9×13 pan.
That said, the standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. I haven’t tested this recipe with a glass pan. Let us know how it turns out!