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
Want to save this recipe? Create a free account to easily save your favorite recipes
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.
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!