Stick of Butter Rice is a popular side dish made with beef broth and onions that’s a creamy, holiday favorite. Try making this today!
If you are looking for a flavorful way to jazz up regular White Rice without a lot of work, you should make a pan of Stick of Butter Rice. Also known as a rice consommé, this easy baked rice Side Dish will instantly transform your usual weeknight dinner into a special meal. For another simple upgrade to plain rice, try my Easy Mushroom Rice!
Table of contents
Sabrina’s Stick of Butter Rice Recipe
Stick of Butter Rice, or Rice Consomme, 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, made with simple ingredients, and is completely baked 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 Stick of Butter Rice.
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!
Ingredients
- 1 cup White Rice: I’m using regular long-grain white rice. You can use Jasmine rice or Basmati rice. You do not need to rinse the rice unless you don’t want it as sticky. Brown rice will need about 20 minutes more time to cook with about 2 tablespoons extra broth.
- 10-ounces Condensed French Onion Soup: You can use any can of condensed French Onion soup you have. Make sure it’s condensed.
- 10 ounces Condensed Beef Broth: Use any brand of condensed Beef Broth, just make sure it’s condensed. You can also use chicken or vegetable broth if preferred.
- ½ cup Unsalted Butter: ½ cup is one stick of butter, yes the entire stick. It’s an indulgent rice dish!
Kitchen Equipment & Tools
- Baking Pan: For regular sized recipe, I used an 8×8 square baking pan. However, some of my photos show a 9×13 pan because that is what I use to double this recipe.
- Oven: Please note this recipe was made with a conventional oven so if you are using a convection oven, you may need to make adjustments to cooking time and temperatures.
How to Make
Time needed: 1 hour and 10 minutes.
- Preheat the Oven
Set your oven to 400 degrees and let it heat up while you prep the ingredients.
- Mix Ingredients
In an 8×8 baking dish, stir the rice, condensed French onion soup, beef broth, and pats of butter together. You do not need to spray the dish with cooking spray.
- Bake Covered
Cover the rice mixture with aluminum foil and bake for 30 minutes.
- Finish Baking
Remove the foil and continue baking for an additional 30 minutes to let it finish developing a golden top that’s slightly crispy. Serve warm.
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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Can This Be Made Ahead?
Yes, this dish can be made ahead 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.
Nutritional Facts
Chef’s Note: Baking Rice
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.
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.
How to Serve Rice Consomme
- 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.
How to Store
- Store: Don’t leave Stick of Butter Rice out at room temperature for longer than about 2 hours. If you keep Stick of Butter 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, covered, over low heat, stirring occasionally until its heated through.
- Freeze: You can freeze Stick of Butter 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.
Frequent 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 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.
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 is made with beef broth. I would suggest using a condensed mushroom broth or onion soup made with vegetarian broth, along with a good quality vegetarian broth.
Related Recipes
More Easy Delicious Rice Recipes
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 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 not cook properly.
- 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 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.
Photos used in previous versions of this post.
Delicious! I occasionally add sautéed mushrooms and very thinly sliced rib eye steak to the recipe and cook as usual. It is a wonderful hearty meal.
So glad you enjoyed it and your “adds” sound amazing!
I just made this yesterday. I wasn’t sure because of all the butter. I added a 4oz can if chopped mushrooms because I like beef sauce or gravy with mushrooms, and it was amazing! Tender, great flavor and not too dry! Do watch the dish during the last 30 minutes. I had to pull mine 15 minutes early so it wouldn’t scorch the bottom.
This is my new favorite rice and will also make chicken the same way! no mushrooms though!
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!
I tried this recipe for the first time today. So simple, but very delicious.
Thank you for this tasty recipe.
Yvette
I tried this recipe for the first time today. So simple, but very delicious.
Thank you for this tasty recipe.
Yvette
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
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!
Can you use riced cauliflower in place of the rice?
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.
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.
The amount suggested is perfect. It’s meant to be an indulgent dish. Of course make any recipe to your liking.
What is condensed beef broth?
do you rinse the rice first? Or want it starchy?
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.
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.
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.
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.
If you double the recipe do you cook it longer?
How do you make this with brown rice?
Please help
Doesn’t brown rice require more liquid
No it’s white rice. The other ingredients gives it the brown color.
I remember when I made this, I substituted beef consommé for the beef broth. One of my favorites.
Loved this recipe. So easy.
Is it easily doubled ? Double all ingredients ?
I have made this recipe for years. I add mushroom tops before cooking and it has always been a favorite.
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!
Yay! it’s so fun to make food from your childhood! So glad you enjoyed it!
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.
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?
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!
I’m glad to know it was easily adaptable, Abigail.
This is delicious. Wonderful side dish.
I made this using 2 pkts. of Lipton Onion Soup Mix + 2 c. Of water and then 2 c. Of beef broth, 2 c. Rice. Added chunk green peppers, mushrooms and sliced thin beef broth and butter! Delish! Was not su re the soup mix would work..but it did.
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!
That sounds wonderful!
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!
Adding the packet might have soaked up some of the broth/butter and not allowed the rice to fully soften.
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!
Thanks for the 5 stars, Jill.
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!
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?
I’ve never tested it that way so I’m not sure it would work. Have you tried this recipe yet:
https://dinnerthendessert.com/oven-baked-chicken-and-rice/
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 .
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!
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.
My husband and I loved this. It was so easy too.
My oven is out of commission right now. Do you have a stove top or slow cooker version?
OOoh, that’s a good idea! I’m going to start testing this to see what will work. Thanks for the suggestion.
I would love to see a stove top suggestion, hate to heat the oven up.
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!
I’m glad to know it was such a hit, Pamela!
Do you think basmati rice would work? its what I have on hand..
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.
I used basmati, used a 9×13 dish and increased the fist baking time 15 mins. It was delishious!
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.
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.
I followed the recipe exactly and the rice is super crunchy. Very disappointing.
This is delicious! So easy and will be a favorite for a long time to come. Yum!!!
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.
I meant to say we add a can of mushrooms also.
Made this with brown rice exactly per recipe and rice was hard and crunchy.
Brown rice needs more water and a longer cooking time. This recipe was made using white rice.
Is the onion soup supposed to be in a can or one of thy dry seasoning packets?
The can one that’s white and like a chunky soup consistency.
Just made this for Thanksgiving. It was AMAZING!!! Definitely a must try. Crowd pleaser for sure.
I’m so happy to hear that, Stephanie. Thanks for the 5 stars.
Is this converted rice or long grain rice?
long grain rice 🙂
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?
Hi Nancy, sorry for the confusion, I used standard Uncle Ben’s Long Grain White Rice.
Such a great and easy side dish! I appreciate a new recipe.
I’m so glad you enjoyed it!
I am noticing something green in the dish. Did you put chives in it?
No, I usually just garnish with parsley for the photographs.
Boy does this sure make it look delicious! Gotta try this with the full stick, yum yum!
This is so easy to make. We’ve always love rice, it’s so versatile.
Yum! This is so delicious! What a wonderful, savory side dish!
Thanks, Betsy.
This rice is our favorite go-to side dish! Amazing rice recipe!
What can be substituted for the french onion soup? Our family isnt onions eaters
You could try cream of mushroom soup instead.
Do I used the same amount of mushroom soup as the other?
Yes
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!
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!
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
Sounds delicious and so cozy for fall!
That sounds like a perfect meal!
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!
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.
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!
Barb6110, you could use a gluten-free beef broth, some dried minced onion and a little onion powder and come pretty close.
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.
Aw, I’m do glad that you liked it and that you had everything on hand! I hope your friend enjoys it as well!