Stick Of Butter Rice

Stick of Butter Rice combines long-grain white rice, beef consomme, French onion soup, and butter, baked to golden perfection. A buttery, savory delight!

I still remember the first time I made Stick of Butter Rice like it was yesterday. It wasn’t some grand occasion—just one of those weeknights when you stare into the fridge hoping dinner inspiration magically appears. I had rice, a stick of butter (who doesn’t?), and some random cans of beef consomme. It felt like a gamble, honestly.

this Recipe

Fast forward to me peeking into the oven halfway through cooking, and let me tell you—the smell was heavenly. When we finally sat down to eat, my husband gave me that look after his first bite. You know the one. The “I’ll never admit this, but this might be better than Mom’s cooking” look.

Now it’s become a tradition. Anytime we’re hosting friends or family, someone inevitably asks, “Are you making that buttery rice?” It’s simple, nostalgic, and ridiculously delicious. Kind of like a warm hug on a plate—how often can you say that about rice?

Why You’ll Love This Stick Of Butter Rice Recipe?

Let’s talk about why Stick of Butter Rice is worth its weight in, well… butter.

• Effortless but Impressive: Toss everything into one dish and let the oven work its magic. It’s low-maintenance but tastes like you tried way harder than you did.
• That Crispy Top Layer: The edges get golden and crunchy, while the inside stays soft and buttery. It’s the texture combo you didn’t know you needed.
• Savory Comfort: The beef consomme and French onion soup create this rich, deep flavor that feels like it took hours to develop (spoiler: it didn’t).
• Versatility: This side dish goes with everything. Seriously, try to think of a main dish it wouldn’t complement—I’ll wait.

Ingredient Notes:

Here’s the thing about this recipe—it’s basic in the best way. But there are a few tricks to make it shine:

• Long-Grain White Rice: This is your MVP. It soaks up all the buttery goodness without turning mushy. Don’t skip the rinse unless you’re into clumpy rice (no judgment).
• Beef Consomme: This is where the magic starts. It’s richer than broth and gives the dish that umami punch. In a pinch, beef broth works, but you’ll lose a little of that depth.
• Butter: Don’t skimp here. Use the good stuff, like salted butter. And yes, it’s a lot of butter, but that’s the point—live a little.
• Seasonings: Onion powder and garlic powder keep things simple but flavorful. Adjust them to taste because you’re the boss of your kitchen.

How To Make Stick Of Butter Rice?

This recipe is almost too easy. Let’s break it down anyway:

Step 1: Preheat and Prep

Set your oven to 425°F. Grab a 9×9-inch baking dish and give it a quick spray with cooking spray. I know, it’s not glamorous, but trust me—you’ll thank yourself when cleanup is a breeze.

Step 2: Layer It Up

Pour the rinsed rice into your dish. Sprinkle on the onion powder, garlic powder, and black pepper. Stir it around a bit—don’t stress if it’s not perfect. Next, pour in the beef consomme. And now for the best part: slice your butter into chunks and scatter them across the top like tiny golden promises of deliciousness.

Step 3: Bake and Wait

Cover the dish tightly with foil. This locks in all the moisture, making the rice tender and flavorful. Pop it in the oven and bake for 30 minutes. Use this time to relax, scroll TikTok, or debate if you really need dessert (the answer is always yes).

Step 4: Uncover and Crisp

After 30 minutes, remove the foil and put the dish back in the oven. This is where the magic happens—the edges get golden and crispy while the butter bubbles up into the rice. Bake for another 20–30 minutes, then let it cool for a few minutes before serving. Try not to eat it straight from the dish (been there).

Storage Options:

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the microwave with a splash of water or broth to keep it from drying out. Pro tip: This rice is just as good the next day. Freezing? Eh, not ideal—the texture can get weird. Just enjoy it fresh.

Variations and Substitutions:

Stick of Butter Rice is perfect as-is, but there’s always room to mix things up:

• Add Veggies: Toss in some sautéed mushrooms or frozen peas for extra texture and flavor.
• Cheesy Upgrade: Sprinkle shredded cheddar or Parmesan on top during the last 10 minutes of baking.
• Switch the Broth: Chicken consomme or vegetable broth work great if you’re out of beef consomme.
• Herbs and Spices: Add a pinch of thyme or rosemary for a little herby kick.

What to Serve with Stick Of Butter Rice?

This rice is the ultimate sidekick—it pairs with just about anything. Here are some ideas:

• Roast Chicken: The buttery rice complements the crispy, juicy chicken perfectly.
• Grilled Steak: It’s rich enough to stand up to bold, smoky flavors.
• Vegetarian Mains: Pair it with roasted veggies or a hearty salad for a lighter vibe.
• Comfort Food Classics: Serve it alongside meatloaf or pork chops for an extra dose of cozy.

Frequently Asked Questions:

Can I make this ahead of time?
Totally! Prep everything in the dish, cover it with foil, and store it in the fridge. When you’re ready to bake, just add a few extra minutes to the cooking time.

Can I use brown rice instead of white?
Yes, but fair warning—it’ll take longer to cook and needs more liquid. Adjust the baking time and add about ½ cup more consomme.

Can I double the recipe?
Absolutely! Use a 9×13-inch dish and double the ingredients. You might need to bake it a little longer, so keep an eye on it.

So, what do you think? Ready to give this buttery masterpiece a try? I promise, once you make it, you’ll wonder how you ever lived without it. Let me know how it turns out—I can’t wait to hear your twist on it!

Stick Of Butter Rice

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Stick of Butter Rice is a simple yet indulgent side dish made with long-grain white rice, beef consomme, French onion soup, and butter. This baked recipe is rich, savory, and perfect for any occasion.

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Servings

Ingredients

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• 1 cup long-grain white rice thoroughly rinsed
• ¼ teaspoon onion powder or to taste
• ¼ teaspoon garlic powder or to taste
• Black pepper to taste
• Two 10.5-ounce cans beef consomme undiluted
• 4 –6 tablespoons butter sliced into small pieces

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Instructions

 

Prepare the Oven and Baking Dish

1. Preheat your oven to 425°F (218°C). Grease a 9×9-inch baking dish lightly with cooking spray to prevent sticking.

Assemble the Ingredients

1. Spread the rinsed rice evenly across the baking dish. Sprinkle with onion powder, garlic powder, and black pepper, ensuring even distribution. Pour the undiluted beef consomme over the rice, ensuring it is fully submerged. Arrange small slices of butter evenly across the surface of the mixture.

Begin Baking

1. Cover the baking dish tightly with aluminum foil to seal in moisture. Place the dish in the preheated oven and bake for 30 minutes.

Finish Baking

1. After the initial baking time, remove the foil to allow the top to brown slightly. Return the dish to the oven and bake for an additional 20–30 minutes, or until the rice is fully cooked and lightly crispy around the edges.

Rest and Serve

1. Remove the dish from the oven and allow it to rest for a few minutes before serving. This helps the flavors meld and makes it easier to serve.

Notes

To make this dish gluten-free, substitute the French onion soup and beef consomme with gluten-free alternatives. Many brands offer gluten-free canned broths that replicate the same savory flavors. Ensure all other seasonings and ingredients are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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