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Just 4 simple pantry ingredients create the most flavorful side dish ever! This casserole-like side dish is easy to make and will have kids and grown-ups begging you to make it again! What can taste like you put a lot of work into it is really just mixing the ingredients and baking the rice.
You read that right! 4 ingredients are all you need for this side dish. When I heard of this rice, I originally thought it meant to boil the rice, then throw in a stick of butter as it’s boiling. I was wrong, sort of. Turns out, all this rice dish needs is long-grain white rice, beef broth, french onion soup, and a stick of butter! I had made this for my husband and mixed in some ground beef. I took one bite and it transported me back to my childhood. It had a flavor that I remember having at some point, but I couldn’t put my finger on what it could be. Don’t you hate that?! We both devoured this rice and I will be making this for our future children. It’s so easy and it’s great for busy nights when you can’t put 100% of your time in the kitchen.
Campbell’s is the best for this type of recipe. I don’t know another brand that has a type of soup that specifically needs to be condensed.
How to make Stick of Butter Rice
Only 4 ingredients are needed and none of them break the bank. This recipe is a one-pan recipe as well! You can just wrap it in plastic cling wrap and stick it in the fridge when you’re ready to put leftovers away. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Long Grain White Rice: Do not get instant or brown rice. Instant will become mushy, and brown rice requires a longer time and more liquid to cook. Stick with white rice for this.
- Condensed French Onion Soup: Condensed means a soup with minimal water to form a thick stock or cream-like consistency. That’s what makes this rice creamy and delicious!
- Condensed Beef Broth: This type of broth has been reduced, which basically means it’s simmered for additional time after cooking to remove any extra water. It has a stronger flavor.
- Butter: Unsalted is the best for this, since the soup and broth are going to be a bit salty already.
Preheat the oven to 425F. Spray an 8×8 baking dish with nonstick cooking spray. Combine together the rice, soup, and broth. Cut the butter into cubes or slices and place it on top of the rice. Cover with foil and bake for 30 minutes. Remove the foil and bake for 25-30 minutes more. Fluff the rice and serve.
Tips & FAQs
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Storage: Wrap the baking dish in plastic cling wrap or transfer to an airtight container. Put it in the fridge for up to 1 week.
- Freeze: Allow the rice to cool completely and store it in a freezer safe container. Freeze for up to 3 months.
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Variations:
- Sprinkle some parmesan cheese when it’s still warm.
- Substitute the beef broth with chicken or veggie broth.
- Add some soy sauce or Worcestershire sauce.
- Stir in some sauteed mushrooms in butter when the rice is done for a hearty addition.
- Serve with pork chops or chicken breasts. Mix in some browned ground beef once the rice is done. Grape Jelly Meatballs are a perfect addition as well!
- Serve with a light salad.
- Does the soup need to be condensed? Absolutely, it does. Condensed means it’s a type of soup with minimal water to form a thick stock or cream-like consistency. That’s what makes this rice creamy and delicious! Condensed beef broth is reduced, which basically means it’s simmered for additional time after cooking to remove any extra water. It has a stronger flavor.
- Why do I need to cook the rice covered, then uncovered? This will help the rice not dry out and cook evenly all over.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Stick of Butter Rice
Ingredients
- 1 cup long-grain white rice
- 10 oz can condensed French onion soup (such as Campbell’s)
- 10 oz can condensed beef broth (such as Campbell’s)
- 1/2 cup unsalted butter (1 stick), cubed or sliced into 10 slices
Instructions
- Preheat the oven to 425F. Spray an 8×8 baking dish with nonstick cooking spray.
- Combine together the rice, french onion soup, and beef broth in the baking dish.
- Place the pieces of butter on top of the rice. Do not mix in.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 25-30 minutes.
- Fluff the rice and serve.
Notes
Storage: Wrap the baking dish in plastic cling wrap or transfer it to an airtight container. Put it in the fridge for up to 1 week.
- Freeze: Allow the rice to cool completely and store it in a freezer-safe container. Freeze for up to 3 months.
Variations:
- Sprinkle some parmesan cheese when it’s still warm.
- Substitute the beef broth with chicken or veggie broth.
- Add some soy sauce or Worcestershire sauce.
- Stir in some sauteed mushrooms in butter when the rice is done for a hearty addition.
- Serve with pork chops or chicken breasts. Mix in some browned ground beef once the rice is done. Grape Jelly Meatballs are a perfect addition as well!
- Serve with a light salad.
Does the soup need to be condensed? Absolutely, it does. Condensed means it’s a type of soup with minimal water to form a thick stock or cream-like consistency. That’s what makes this rice creamy and delicious! Condensed beef broth is reduced, which basically means it’s simmered for additional time after cooking to remove any extra water. It has a stronger flavor.
Why do I need to cook the rice covered, then uncovered? This will help the rice not dry out and cook evenly all over.
Nutrition Facts
Calories
402.73Fat (grams)
24.3 gSat. Fat (grams)
15.29 gCarbs (grams)
40.4 gFiber (grams)
1.17 gSugar (grams)
2.33 gProtein (grams)
5.48 gSodium (milligrams)
634.79 mgCholesterol (grams)
63.84 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
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