You have got to try this easy-to-follow butter rice recipe. Your guests will be asking for the recipe. It’s flavorful and is a perfect side dish for all your favorite meals. You just need are a 4 ingredients and about 60 minutes. Try this one tonight, you won’t be sorry.
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This is one of those recipes you’ll make so often that you’ll be making it from memory before you know it. You’re guests might become obsessed with it too. This is one of my most requested rice dishes.
Some guests call it butter rice and others call it stick of butter rice. Yes, it gets its name because it uses a stick of butter for one cup of rice. No worries, you can reduce the butter to 1/4 cup of butter without much of a change.
Ingredients
Condensed Beef Consomme – This can be substituted with beef broth. If you really wanted to you could use condensed chicken broth or vegetable broth. You just won’t have brown rice. Most of the color here comes from the beef consomme.
Condensed French Onion Soup – This can be replaced with 1 packet of onion soup mix or beefy onion soup mix that has been combined with 2 cups of water, only use 1 1/3 cups of the concentrated onion soup.
White Rice – My favorite in this recipe is extra-long grain rice. Any regular white rice such as long-grain rice, jasmine rice or Basmati rice can be used. Don’t use instant or par-boiled rice.
Butter – I only use salted butter in my kitchen. Unsalted butter can be used in this recipe. You don’t need to add any extra salt this time, butter rice already leans towards the saltier side of things.
You can also use margarine instead. There are no adjustments required.
How to Make Butter Rice
- Preheat your oven to a 400°F and get ready for buttery goodness!
- Spray a small baking dish with baking spray.
- Then pour in the condensed soups and combine.
- Add the rice and make sure it is spread out evenly in the dish.
- Cut butter into slices or chunks and place them over the top of the rice mixture.
- Cover the dish tightly with aluminum foil and place it in the preheated oven for 30 minutes. Check to make sure that the butter rice is boiling, if not, continue cooking until it is.
- Once boiling, remove the foil and stir well, spreading out the rice again. Bake for an additional 30 minutes or until the butter rice is cooked thoroughly.
- Pull it out of the oven, give it a good stir, and you’re ready to enjoy a delicious serving of brown butter rice!
- Sprinkle with fresh parsley if desired.
- Enjoy!
Pro Tips
- Do not remove the foil until it has baked for at least 30 minutes. You don’t want to let the steam out.
- Use a small baking dish for this. One that will hold between 1.75 and 2 quarts is just about perfect. Using a pan too large will dry out before the rice has had the chance to absorb the water and cook completely,
- If you want to use a 9X13 pan I recommend doubling the recipe. No worries, any leftovers will be gladly taken home by guests.
Storing Leftover Butter Rice
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 to 2 minutes or just until hot.
MORE AWESOME SIDE DISH RECIPES
- Broccoli Rice Casserole
- Spanish Yellow Rice
- Cilantro Lime Rice
- Cheesy Hash Brown Casserole
- Couscous with Cranberries and Pecans
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Butter Rice
Ingredients
- 1 can condensed beef consommé
- 1 can condensed French onion soup
- 1 cup uncooked white rice NOT minute or instant rice
- 1/2 cup butter or margarine 1 stick
Instructions
- Preheat the oven to 400°F.
- Spray a small baking dish with baking spray.
- Put the condensed soups into the pan and stir to combine.
- Add the rice, stir, and spread out the rice as evenly as possible.
- Cut the butter into slices and place it over the top of the mixture.
- Cover the baking dish tightly with aluminum foil and put it into the preheated oven.
- Cook for 30 minutes. If the liquid isn’t boiling when you check it at 30 minutes, continue cooking until it does.
- Remove the foil and stir well, again spreading the rice out.
- Bake for an additional 30 minutes or until the rice is completely cooked.
- Removed from the oven and stir.
Notes
- Do not remove the foil from the rice before 30 minutes.
- If the liquid is not boiling after 30 minutes, bake until it is, then remove the foil, stir and continue baking.
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