ONE PAN STICK OF BUTTER RICE
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One Pan Stick of
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
With just a few ingredients, this baked rice recipe has so much deep, rich flavor. First, you toast the rice in melted
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
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
Ingredients
- 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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can you use Basmati rice with this?
Thank you!
Yes you can.
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
No, don’t cook the rice, it is toasted in the pan with the butter but not cooked. Yes, you can use chicken consomme’
Can I use an instant rice or Uncle Ben’S ? Need to know soon, I’m making tonight for a dinner party.
Thank you
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.
Do you cover or bake uncovered?
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!
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!
Bake it uncovered?
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?
I haven’t doubled it. I think it would work, but I’d use a larger pan or 2 pans.
Could you use brown rice?
Was there ever an answer to this question?
You can use brown rice
Yes, you can use brown rice
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!
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.
Reread..her butter reductions are 1/3 to 1/4