Introduction to Stick of Butter Rice
This Stick of Butter Rice recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Stick of Butter Rice every time.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Stick of Butter Rice sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Stick of Butter Rice
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Stick of Butter Rice sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients for Stick of Butter Rice
- 1 cup uncooked long-grain white rice
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can beef broth
- 1 (10.5 oz) can French onion soup
- 1/2 cup unsalted butter (1 stick), sliced into pats
How to Make Stick of Butter Rice
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
- In the baking dish, combine the uncooked rice, cream of mushroom soup, beef broth, and French onion soup. Stir until well mixed.
- Evenly place the butter slices on top of the rice mixture.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30 minutes, or until the rice is tender and the top is golden.
- Let rest for 5 minutes before serving. Fluff gently with a fork and enjoy.
- Prep Time: 5 minutes | Cook Time: 60 minutes | Total Time: 65 minutes
- Kcal: Approx. 300 per serving | Servings: 6
Tips for Stick of Butter Rice
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Stick of Butter Rice before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Stick of Butter Rice sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
External Resources for Stick of Butter Rice
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs about Stick of Butter Rice
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This Stick of Butter Rice is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Stick of Butter Rice with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Stick of Butter Rice before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Stick of Butter Rice with buttery — Rich Sauce
Ingredients
- 1 cup uncooked long-grain white rice
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can beef broth
- 1 10.5 oz can French onion soup
- 1/2 cup unsalted butter 1 stick, sliced into pats
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- In the baking dish, combine the uncooked rice, cream of mushroom soup, beef broth, and French onion soup. Stir until well mixed.
- Evenly place the butter slices on top of the rice mixture.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30 minutes, or until the rice is tender and the top is golden.
- Let rest for 5 minutes before serving. Fluff gently with a fork and enjoy.
- Prep Time: 5 minutes | Cook Time: 60 minutes | Total Time: 65 minutes
- Kcal: Approx. 300 per serving | Servings: 6
Notes & Serving Suggestions for Stick of Butter Rice
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Stick of Butter Rice sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Stick of Butter Rice before serving and adjust salt, acid, and heat to your liking.
This Stick of Butter Rice is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Stick of Butter Rice with a simple salad or crusty bread and dinner is done.
