Description
Stick of Butter Rice is a comforting and flavorful baked rice dish made with long grain white rice, condensed beef broth, and French onion soup, enriched with pats of butter for a rich texture and taste. This easy-to-make recipe features a baked cooking method that results in perfectly cooked, fluffy rice with a delicious savory depth.
Ingredients
Scale
Ingredients
- 1 cup uncooked long grain white rice
- 1 (10.5 ounce) can condensed beef broth or beef consommé
- 1 (10.5 ounce) can condensed French onion soup
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup butter, cut into pats
- Chopped chives (for serving, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle of the oven to ensure even baking.
- Combine Ingredients: In an 8×8 inch baking dish, add the uncooked rice, condensed beef broth, condensed French onion soup, and garlic powder if using. Stir these ingredients gently to combine everything evenly.
- Add Butter: Arrange the pats of butter evenly over the top of the rice mixture for even melting and richness.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam and bake in the preheated oven for 30 minutes. This initial bake will cook the rice through via steaming.
- Uncover and Continue Baking: Remove the foil carefully to avoid steam burns and bake uncovered for an additional 30 minutes. This step allows the top to brown slightly and any excess liquid to evaporate.
- Fluff and Serve: Remove the dish from the oven and fluff the rice with a fork to separate the grains. Sprinkle chopped chives on top if desired, then serve warm and enjoy the buttery, savory rice.
Notes
- Using condensed beef broth and French onion soup imparts a rich, savory flavor to the rice, but you can substitute with homemade broth and caramelized onions for a fresher version.
- The garlic powder is optional but adds a subtle aromatic depth.
- Covering the dish tightly is crucial during the first 30 minutes to allow the rice to absorb all the liquid properly.
- Butter pats can be replaced with an equal amount of butter cubes or slices to ensure even melting.
- Leftover rice can be refrigerated and gently reheated, though it is best fresh.
