Stick of Butter Rice is a retro side dish that is versatile enough to go with all of your favorite meals. This simple, buttery, and flavorful rice is fail-proof!
Stick of Butter Rice
Main courses get all the attention, but sometimes you need a recipe for a fantastic side dish to tie a meal all together. And boy … do I have the side dish for you today! This casserole-like stick of butter rice recipe (also known as consomme rice) will turn any meal up from “great” to “stupendously amazing!!”
Stick of butter rice/consomme rice is a creamy side dish that pairs wonderfully with almost any meal. It sounds fancy … and it certainly tastes like a five-star course in a French dinner…but don’t let the name fool you! The “consomme” part refers to the beef consomme you use in the recipe, and the consomme itself is a flavored stock/bouillon. You’re essentially making an easy (but incredible) flavored rice dish!
I hope you enjoy this savory recipe because it’s certainly become a crowd-favorite in my house. I love to throw it together because it takes only FOUR (yes, FOUR) ingredients and is ready in a little more than an hour: no rice cooker, no watching the stove. You can’t beat that!!
Really, even if you think you can’t cook, try putting a stick of butter rice together. Perhaps with a steak or some other kind of protein? Everyone who tries it will think you’re a culinary maven!! I guarantee it. Now onto your new favorite rice recipe …
Recipe for Stick of Butter Rice
- uncooked long-grain white rice
- condensed French Onion Soup
- condensed Beef Consomme
- unsalted butter
How to make Stick of Butter Rice
- Preheat oven to 425°F.
- Add the rice, soup, and broth to an 8×8-in baking dish. Mix well.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 30 minutes more.
- Before serving, fluff rice with a fork.
Stick of Butter Rice: Questions & Answers
If you have questions about making this Stick of Butter recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions. If any questions popped up while you were reading this post, here’s some additional info about this recipe that you’ll want to keep in mind!
- Can you use brown rice in this recipe?
Yes indeed! You can use wild rice too. Really, any kind of rice you enjoy. You may have to adjust the cooking times, however. Also, make sure it’s not instant rice. Instant rice will NOT cook well in this recipe … don’t even try it!!
- Should I rinse the rice beforehand?
If you want stickier rice, no. But if you want finer-textured rice, then yes!
- How long will this recipe last in the fridge?
About 3-5 days! Be sure to keep it in an airtight container of some kind.
- What about the freezer?
It should last about three months in the freezer. Again, a proper container is key!
- Do you have any suggestions for additions to experiment with?
Oh, lots!! As I always say, your mileage may vary on these, but I encourage you to play with the recipe if you think it needs something extra!! Try …
-
- Parmesan cheese before baking (for a crispy texture) or after baking (for a melted texture)
- Freshly sliced mushrooms or cream of mushroom soup
- Soy sauce
- Worcestershire sauce
- Baked apples
- Diced onions
- Blackeyed peas
- Water chestnuts
- Pork or chicken (if you want some protein or you want this to be the main dish rather than a side dish!)
How did you like this recipe
This recipe is something a little bit different from the same old side dishes we all serve. Comment down below with your experience, or feel free to ask me any questions if you’re having trouble. Y’all know I’m happy to help!
Other recipes you may enjoy
- Instant Pot Mashed Potatoes
- Cilantro Lime Rice
- Loaded Mashed Potatoes
- Chicken Fried Rice
- Garlic Butter Roasted Cabbage
Stick of Butter Rice
Ingredients
- 1 cup uncooked long-grain white rice NOT instant rice!
- 1 can condensed French Onion Soup 10.5 oz
- 1 can condensed Beef Consomme 10.5 oz
- 1 stick unsalted butter 1/2 cup, sliced thinly
- Sliced green onions or chopped fresh herbs for garnish (optional)
Instructions
- Preheat oven to 425°F.
- Add the rice, soup, and broth to an 8×8-inch baking dish. Mix well.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake 30 minutes more.
- Before serving, fluff rice with a fork.
- Garnish with green onion or fresh herbs, if desired.
Notes
- Look for reduced sodium versions of the soup if desired.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
can this recipe be made in another way then oven, like rice cooker or slow cooker, pressure cooker?
Although I have never tried it, I think as long as the rice/water ratio is followed per the manufacturers’ instructions, it should be fine. Add everything the recipe says, adjusting the rice/liquid ratio, if necessary. I’d love to hear how it turns out if you try it this way.
OMG! My mom used to make a version of this but also dumped in a can of chicken. SUCH good memories! Thanks for posting this one!
I’ve been making this delicious side dish for years, with a couple differences. We add a small can of mushrooms. They go in the dish first, followed by the French Onion Soup, fill the empty can with rice and pour that on top of the soup, then pour the Beef Consomme soup on top of the rice, and top with a stick of butter. Bake uncovered for 45 minutes, stir, and bake 15 additional minutes. So delicious!
We LOVE this dish, but I hate heating up the kitchen when it’s hot out. Throw all ingredients into the pressure cooker & you’re ready to go in 10 minutes! For chicken rice, use golden mushroom soup & chicken stock. Also a winner-winner-chicken dinner!
Brown the uncooked rice in the.butter before adding the rest of the ingredients. Adds great flavor to rice. Microwave works fine