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Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter. It is quick and easy to prep and bakes in the oven to perfection!
You have to also try this No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites. They are both simple to make and smell amazing as they cook in the oven!
Stick of Butter Baked Rice Recipe
Looking for the perfect side dish to create a comforting family meal? This stick of butter baked rice recipe is super easy and turns out fluffy and flavorful every time. The French onion soup adds a sweet depth of flavor along with the rich butter that makes the rice so moist and soft. It is both filling and delicious!
This is a family favorite rice you will find yourself making with everything! It is so versatile, and even picky eaters will go crazy over it! Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done! This is a must-try rice recipe that is SO good! Serve it up with some delicious Cast Iron Skillet Pork Chops or some Garlic Parmesan Chicken Tenders and you will have a go-to meal that the whole family will love.
Rice Ingredients
Just 4 basic ingredients incorporate together so well to make the best rice ever! It is both crowd-pleasing and easy to make. You will want to make this rice over and over!
- Long grain rice: Do not use instant rice.
- French onion soup: Adds sweet and savory onion flavor to the rice.
- Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice.
- Butter: Sliced and mixed together with the onion soup, beef broth, and butter.
How to Make Baked Rice
This amazing stick of butter rice recipe is so simple and comes together so quickly. Start by stirring all your ingredients together, then place the dish in the oven, where it will bake to perfection. The delicious smell will fill your home while you wait. When it is done, just fluff, serve, and enjoy!
- Prep: Preheat the oven to 425 degrees Fahrenheit.
- Combine Ingredients: In an 8×8 or 2-quart dish, add the rice, French onion soup, beef broth, and butter.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork, and serve!
Variations for Butter Rice
You can leave this baked rice plain for a perfect kid-friendly, savory rice. Or load it up with some favorites like crumbled bacon or mushrooms. Either way, this rice will turn out to be the star of the meal and will feel more like the main dish than a side.
- Add-ins: Sliced mushrooms, bacon crumbles, or diced onions.
- Toppings: Parmesan cheese sprinkled on top adds a nutty flavor that is perfect with this rice.
- Rice: Use wild rice or brown rice instead of white rice. Tip: Brown rice may take longer to cook.
- Soup: Swap out the French onion for the cream of mushroom soup.
- Sauces: Add soy sauce, Worcestershire sauce, or beef consomme for even more flavor.
Storing Stick of Butter Rice
This baked rice recipe can be prepared ahead of time so that all you have to do is bake it! Or, leftovers taste fantastic for this rice too. Just heat them up, and they will taste so fresh. You will never know that they are a day or two old.
How to Make Ahead of Time: This rice is also awesome as a take-and-bake meal option. Prepare the rice in the dish but do not bake. Cover with aluminum foil that has baking instructions written on it. Take it to a friend or family member to bake and enjoy. They will be so amazed at the flavor!!
To Store Leftovers: Let the rice cool down to room temperature, then store it in an airtight container in your fridge. It will last in the fridge for about 6 days. Or, store it longer, and freeze it for up to 6 months.
More Delicious Rice Recipes
Rice makes a great side dish, or you can use it as the main dish when it comes to fried rice! We love rice recipes around here so I gathered up some other favorites that you must try!
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Stick of Butter Baked Rice
Ingredients
- 1 cup long grain rice, not instant
- 1 (10 ounce )can French onion soup (Campbell's)
- 1 (14.5 ounce) can beef broth
- 1/2 cup unsalted butter, sliced
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In an 8×8 or 2 quart dish add the rice, French onion soup, beef broth, and sliced butter.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes.
- Remove from the oven, fluff with a fork, and serve!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this multiple times, using onion soup mix, beef bullion a cup or two of fresh sliced mushrooms and sometimes throw in a handful of wild rice with a bit of extra liquid for the extra wild rice. It’s so flavorful, even my picky eaters will eat it and it fits in with my husbands diet restrictions. It’s a win-win.
Has anyone tried a gluten-free version of this recipe? I would have to use Progresso French onion soup. Would I reduce the amount of broth in that case?
Can I use orzo instead
That should work! Let me know how it turns out!
Thinking of half butter and half wagyu beef tallow? Thoughts?
Could I make this in a rice cooker?
This recipe works the best when you bake it in the oven.
Could I substitute wild rice?
Sure, that sounds delicious. Let me know how it turns out!
I have a question on the soup/broth size listed at 14 ounces. I live in the US and the standard size is 10.4 ounces for both of these. The family size is 22 ounces. Is the sizes listed in this recipe acurate? Or do I need to buy two cans of each of the soup/broth to get to that 14 ounces??
Hello! Thanks for catching that. The measurement for a soup can is typically 10 oz, while the measurement for a can of broth is 14.5 oz. I have adjusted the recipe card to reflect those new changes. Let me know how it turns out!!
Made this for dinner yesterday. Perfect size recipe for the hubs and me and SO easy! Substituted Lipton onion mushroom soup mix and Better Than Boullion beef boullion for the canned soup and stock. Also added chopped green onion and it was very tasty. Looking forward to trying other combinations of flavors. Thank you for a great recipe!
Made this tonight and it was a big hit!
It’s a favorite in our family, so glad to hear that you loved it too!!
I’m afraid to use 28 oz of liquid for 1 cup of rice! Normally it would be only 16 oz. Is the recipe right?
Yes, this is correct!
I make this often, I melt my stick of butter and saute an onion and mushrooms and then add it to the rice with 2 cans of beef consomme or 1 can consomme and 1 can cream of mushroom. It is an amazing side dish!
Is there any way that I can use onion soup mix and just add extra beef stock? I can’t find French onion soup in the can. Thank you!
Yes, that is a great substitute.
I need to double this recipe so I will be using a 13 x 9 pan. That shouldn’t change the length of cooking time, but do you know for sure if it will?
I have not doubled it yet but that should still be okay.
Can this recipe be doubled using 9×13 baking dish
You can place the butter in two pans and bake at the same time if needed. Add an additional 5 to 10 minutes for both pans baking side by side.
Made this about a week ago. It WAS DELICIOUS!!! Made it as written. A wonderful change to the plain rice.
A serious comfort food! Yum!
My daughter is a vegeterian. Could I use veggie stock in place of beef?
Hi
Do you cook the mushrooms first before adding to the rice. Also, do you have to add more liquid?