One Pan Stick of Butter Rice is buttery, flavorful, and the easiest side dish you’ll ever make! It’s a tasty, simple, and versatile side that goes with chicken, pork, and beef!
This is seriously my go to side recipe when I don’t know what else to make!
This recipe will amaze and wow you, it’s so simple to make with very basic ingredients. As a result, I can almost guarantee that you already have the ingredients to make it right in your pantry!
Just for clarification a ‘stick of butter’ is 1/2 cup of butter. I realize it’s not sold in sticks everywhere.
With just a few ingredients, this baked rice recipe has so much deep, rich flavor. First, you toast the rice in melted butter. You can do this in a pan on the stovetop. Or, you can do it in a casserole dish in the oven. For the sake of easier clean up, and who doesn’t love that, I toast it in the same dish that I bake the rice in.
After toasted, you will stir in beef liquid and cook the rice about 45 minutes or until all the liquid has been absorbed and the rice is fluffy and tender.
One Pan Stick of Butter Rice recipe
There are a couple of different liquids you can use in this recipe. You can use 20 ounces of either beef consomme, french onion soup, or beef stock. Beef stock doesn’t give as rich of flavor as the consomme or soup provides, but the rice is still great if you’re in a pinch and it’s all you have on hand.
As well, you may want to add 1/2 cup diced onions, 1/2 cup or 1 can of sliced mushrooms, diced pimento peppers, or even a handful of sliced almonds to the rice to kick the flavor up even more. My boys are purest and prefer ‘straight rice’.
You can reduce the amount of butter to 1/3 or 1/4 cup if you prefer. It will still be awesome.
You may add salt and pepper to the rice. I find that with the soup it is salty enough.
Finally, I do not cover the rice. If you want to cover it and feel better about covering it while it’s baking, go for it. However, it’s fine to cook it uncovered.
While you’re here, check out these recipes
- Shortcut Fried Rice
- Easy Mexican Rice
- Shrimp and Vegetable Fried Rice
- 20 Minute Pork Chop & Rice (one pot)
- Rice Pudding
One Pan Stick of Butter Rice
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Save To Your Recipe BoxIngredients
- 1/2 cup butter
- 1 cup rice
- 20 ounce French Onion soup or beef consomme
Instructions
- Heat oven to 350 degrees F.
- Place 1/2 cup butter in an 8x11 oven-safe casserole dish and place in the oven to melt.
- Remove melted butter from the oven and add rice to butter and stir to coat.
- Bake rice, uncovered, in butter 3 to 4 minutes or until toasted.
- Once the rice is light brown and toasted add the soup or consomme to the rice and butter and stir to combine.
- Return to oven and bake, uncovered, 40 to 45 minutes or until rice is tender, fluffy, and all the liquid is absorbed.
Notes
Nutrition
Ingrid says
First of all! The rice is delicious!
However it looks nothing like your photos. I used 2 cans (20 oz.) of French Onion soups. It would read better and easier if you had just said, 2 cans.
My rice is very dark. Only chicken broth would give it hat golden color. Also in my perfectly calibrated oven tit took almost 15 minutes for the rice to look toasted in stead to f the 3-4 as stay d in your recipe.
I love rice in any form and will make this again with some adjustments.
Jennie H says
This recipe does not say to cover it anywhere in the instructions. I believe that needs to be fixed. Thanks
Paula says
I do not cover it.
Dana says
I made this tonight and it was really dark from the French onion soup, what did I do wrong? Everyone else’s is such a lovely golden color.
Dana says
Do you cover to cook?
Sandra says
Maybe I missed it, but I didn’t see where it says to cover and cook.
Paula says
Hey Sandra, did you scroll down to the recipe card and read the instructions? Scroll down to the bottom of the page and you’ll see it
Lucy says
Can I double recipe?
Paula says
Yes, you can
Adele Aiken says
how many does this serve? With one cup of uncooked rice I would think you would end up with 3 cups cooked rice??
Paula says
It serves 4 easily. 1 cup uncooked rice is supposed to equal 3 cups cooked, but it seems like this is more than 3 cups cooked. My family of 4 ate it with some left over.
Antricia says
Can you use Basmati rice with this?
Thank you!
Paula says
Yes you can.
Debbi says
Hi, 2 quick questions:
1. Are you cooking the rice before you bake it or you just using uncooked rice?
2. Can you use chicken consommé instead of beef?
Thanks,
Debbi
Paula says
No, don’t cook the rice, it is toasted in the pan with the butter but not cooked. Yes, you can use chicken consomme’
Kay says
Can I use an instant rice or Uncle Ben’S ? Need to know soon, I’m making tonight for a dinner party.
Thank you
Paula says
I have not made it with either. I don’t think instant will work. Uncle Ben’s should but I have never tried it. Personally, I wouldn’t try it for the first time for guests.
Cheryl says
Do you cover or bake uncovered?
Susan Landry says
Stopping over from Meal Plan Monday…pinning this gem! I have some picky eaters, and I think this might be a side they’d all eat! yay!
Chelsea says
This sounds like the rice my dad used to always make growing up. I didn’t know it was that bad for you, but MAN it’s awesome! Thanks for this 🙂 goes great with fish!
Lisa says
Bake it uncovered?
Vanessa says
Paula, I have made this twice and never covered it and it still turned out great. Could you please tell me if you have ever doubled it and the recipe for that. I have a big family and would like to make for family dinner. Do you have to double everything?
Paula says
I haven’t doubled it. I think it would work, but I’d use a larger pan or 2 pans.
Rachel says
Could you use brown rice?
Charlotte says
Was there ever an answer to this question?
Paula says
You can use brown rice
Paula says
Yes, you can use brown rice
Mary // chattavore says
My grandmother used to make this for me and it was always one of my favorites. My mom still makes it sometimes…I could eat the whole pan!
Mechelle says
This sounds great. I was looking at your notes to reduce the amount of butter. Both of your reduction amounts (2/3 or 3/4 cup) are greater than 1/2. Am I missing something? I’m sure I am.
Thanks for such a quick recipe.
Kathy says
Reread..her butter reductions are 1/3 to 1/4