This Stick of Butter Rice recipe is simple, delicious, and guaranteed to become a family favorite. With just three ingredients—long-grain rice, a stick of butter, and a can of French onion soup—you can make a rich, comforting baked rice side that pairs with nearly any main dish.
This baked rice casserole is an easy comfort-food shortcut. The butter melts and coats the rice, while the French onion soup adds savory, caramelized-onion flavor and enough liquid to cook the rice in the oven. The result is fluffy, flavorful rice with minimal hands-on time—perfect for busy weeknights or holiday sides.
Recipe Ingredients
You’ll need the following:
- 1 cup long-grain white rice (uncooked)
- 1 stick butter (8 tablespoons)
- 1 (18.5 oz) can Progresso French onion soup (not condensed)
Ingredient Notes
- Long-grain white rice: This variety stays fluffy during baking. Jasmine can work similarly; brown rice may need a longer bake time. Avoid instant rice for best results.
- Butter: A full stick (8 tablespoons) gives the signature richness. You can reduce the amount if desired, though the full stick creates the classic texture and flavor.
- French onion soup: Use a ready-to-use canned French onion soup (not condensed). If you prefer, substitute low-sodium beef broth combined with onion soup mix or beef consommé for similar flavor.
How to Make Stick of Butter Rice — Step by Step
Step 1: Preheat the oven to 350°F. Lightly spray a 2‑quart baking dish with cooking spray.
Step 2: Place the stick of butter in the baking dish.
Step 3: Put the dish in the preheated oven for 3–5 minutes, until the butter is fully melted.
Step 4: Carefully remove the dish and add the uncooked rice, stirring to coat each grain with the melted butter.
Step 5: Pour the French onion soup over the buttered rice and stir gently to combine.
Step 6: Cover the dish tightly with aluminum foil and bake for 45 minutes.
Step 7: Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is lightly golden and the rice is tender.
Step 8: Let the rice rest, covered, for 5 minutes, then fluff with a fork.
Step 9: Garnish with chopped fresh chives if desired and serve hot.
Note: Be sure to seal the foil tightly so steam stays trapped—this ensures the rice cooks evenly and avoids undercooked, crunchy grains.
Storage and Reheating
Storage: Refrigerate leftovers in an airtight container for 2–3 days.
Reheating: Add a splash of water or broth if the rice seems dry. Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat over low heat, adding a little liquid to restore moisture.
Additions and Substitutions
Additions:
- Vegetables: Stir in finely chopped mushrooms or sautéed onions with the rice before baking for extra texture and flavor.
- Protein: Fold in shredded cooked chicken or diced rotisserie chicken after baking to turn this side into a main-dish casserole.
- Other soups: Cream of mushroom or vegetable soup can be used for a different taste profile.
Substitutions:
- Rice types: You can experiment with other rice varieties, but baking times may change. Avoid using instant rice for this method.
- Lower sodium: Choose reduced-sodium soup or broth if you need lower sodium.
- Butter: Use less butter if preferred, or add small pats instead of one whole stick, though the full stick creates the richest flavor.
FAQs
Why cover with aluminum foil?
Covering traps steam and creates a moist environment so the rice cooks evenly. Removing the foil near the end browns and firms the top.
Why might rice stick to the dish?
Coating the rice with melted butter and using cooking spray helps prevent sticking. Stir thoroughly so each grain is coated before adding the soup.
Can I double the recipe?
Yes. Use a larger baking dish and similar cooking times; a wider, shallower dish works best for even baking.
Is this gluten-free?
As written, using the recommended soup brand, this recipe is gluten-free. Always check labels if you need to avoid gluten.
Stick of Butter Rice
Vicky Hadley ~ Little Chef Within
Pin Recipe
5 mins
1 hr 5 mins
Ingredients
- 1 cup long-grain white rice
- 1 stick butter (8 tablespoons)
- 1 (18.5 oz) can Progresso French onion soup
- Chopped fresh chives for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Place the stick of butter in a 2‑quart baking dish.
- Bake 3–5 minutes until the butter melts completely.
- Remove carefully and add the uncooked rice, stirring to coat with melted butter.
- Pour the French onion soup over the rice and stir gently to combine.
- Cover tightly with foil and bake 45 minutes.
- Remove foil and bake uncovered 15 more minutes, until lightly golden and tender.
- Let stand covered 5 minutes, fluff with a fork, garnish, and serve.
Notes
Pro Tips: Stir the rice thoroughly with the melted butter so each grain is coated before adding the soup. This helps achieve an even texture.
Important: Cover tightly with aluminum foil to trap steam and cook the rice properly—no gaps or loose edges.
Nutrition
Let us know how it was!
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What to Serve with Butter Rice
This rich rice pairs well with roasted or pan-seared pork chops, meatloaf, pot roast, pecan-crusted chicken, or roasted vegetables. It’s versatile enough for weeknight meals and elegant enough for gatherings.
