This rice side dish is super easy, and it is just as tasty as it is easy. Don’t be surprised if your guests really enjoy this dish.
If you are always looking for a simple side dish this recipe is for you. It requires just four ingredients – a can of French onion soup, a can of beef consommé, a stick of butter, and some uncooked rice. Some people call this recipe French onion soup rice; others just call it stick of butter rice. Whatever you call it, this rice side dish is super simple to make, and it is just as tasty as it is easy. Who says that rice has to be boring? Don’t be surprised if your guests really enjoy this dish. And, it’s a dish that’s perfect for taking along to a potluck dinner.
Variations
Thanks to all of you great cooks who sent in some interesting variations.
- With canned mushrooms – Use 1 can French onion soup or beef consommé and 1 can mushroom stems and pieces (do not drain).
- With mushroom soup and cheese – Substitute the French onion soup for a can of golden mushroom soup, and a small can of onions. When almost done, grate cheddar cheese on top and return to oven.
- With pork chops – Place browned pork chops on top before baking. This gives you a wonderful one-pot meal. The French onion flavor in the pork chops is great. No need to add the butter as the fat from the pork chops will substitute.
Enjoy Stick of Butter Rice
Enjoy this great tasting stick of butter rice. It’s so delicious that every single helping will get eaten. The canned soup means it’s an easy-peasy dish to make. And including a teaspoon of Worcestershire sauce adds a little extra zest. So, if you are a beginner cook you may want to give this recipe a try. All you need to do is put all of the ingredients into a small dish, cover the dish, and pop it right into the oven. You can cook this recipe with all of the confidence that it will turn out great.
More cooking tips for Stick of Butter Rice
- Want to make double the recipe? You may not need to double the time, but I would plan on adding 10 to 20% more time. You may also choose not to double up on the butter.
- Want to use brown rice? You will need to cook it much longer unless it is par-boiled brown rice. I would plan on cooking it twice as long.
- Can’t find condensed French onion soup? I think that regular French onion soup would work well.
- Want to cut down on salt? Swap out the beef consommé for 2 packets of sodium-free beef bouillon.
Looking for other easy rice dishes? Don’t miss these.
Rice Pilaf
Instant Pot Parmesan Risotto
Chipotle’s Mexican Grill Cilantro Lime Rice
Quick and Easy Broccoli Rice Casserole
Stick of Butter Rice
Enjoy this great tasting Stick of Butter Rice!Print Pin Rate Add to CollectionPrep Time: 5 minutesCook Time: 1 hourTotal Time: 1 hour 5 minutesServings: 6Calories: 271Ingredients
- 1 cup long grain rice
- 10 ounces condensed French Onion soup 1 can
- 10 ounces beef consume 1 can
- 4 ounces butter thinly sliced
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 425 degrees. In an 8 x 8 or a one quart baking dish add 1 cup of rice, 1 can French Onion soup, 1 can beef consume soup, 1 teaspoon Worcestershire sauce. Cut 1 stick of butter into about 9 thin slices and place over rice. Cover dish with foil. Bake for approximately 45 minutes, remove foil and continue to bake for another 15 minutes.
Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 483mg | Potassium: 340mg | Fiber: 0g | Sugar: 1g | Vitamin A: 470IU | Calcium: 25mg | Iron: 0.4mgTried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Diane Van Voorst says
I make it with 1 stick butter, 1 can French onion soup, 1 8 oz.. can mushrooms stems & pieces (do not drain), 1 cup long grain rice, 1 beef bouillon cube! Cover & bake 350° 1-11/2 hrs. Delicious!
Stephanie says
That sounds great too!
happy wheels says
Thanks for sharing I had this once at a potluck dinner and I wondered how it was made.
Cindi West says
What do you like to serve this with?
Kathy B. says
My Mom used to make this, the only difference was she used 1 can of Beef consomme Soup and one can of beef bouillon Soup One large can of sliced mushrooms stems and pieces And the stick of butter. I am so glad that you posted it because I have forgotten about this recipe now I’m going to try it your way With adding the French onion soup and the Worcestershire sauce
Van says
If you double the recipe would you double the amount of time to cook?
Stephanie says
You may not need to double the time, but I would plan on adding 10 to 20% more time.
Share bear says
I always double the recipe and I never double the time… it gets done in the same amount of time. That is using white rice… if you use brown rice then double the time. It takes a lot longer to cook with brown rice.
Jill Proctor says
I made just as directed and loved it, in the future will double or triple it and I think it will do fine!!!
Lacey France says
I used to make this a few times a month until I tired of the fact that this recipe is “hit or miss” for me. I never know if the rice will turn out crunchy or soft. Do you have any ideas of what I can try to remedy this? I thought about possibly adding water??? Maybe leaving it covered during the entire hour of baking time??? Possibly cooking it in a rice cooker, and if so how to adapt the recipe to allow for this??? Any helpful suggestions would be greatly appreciated. Thank you in advance.
J W says
I do this recipe in the microwave but with instant rice. Do everything the same, just use instant rice. 10 minutes in microwave, then stir it up. Then 8 more minutes. Stir once more and done. May want to only do 5 more minutes and check on it incase you’re microwave is a higher power.
dumb ways to die says
Just a smile and the rain is gone Can hardly believe it, yeah. There’s an angel standing next to me.
Kathy says
If I use brown rice are there any adjustments I need to make?
Stephanie says
You will need to cook it much longer, unless it is par boiled rice I would plan on cooking it 2X longer.
cash says
Hello!