Stick of Butter Rice

Stick of butter rice side is super easy to make, and it is just as tasty as it is easy. Don’t be surprised if your guests really enjoy this rich and savory rice dish.

Stick of Butter Rice in a bowl

Flavorful Baked Rice Side Dish

If you are always looking for a simple side dish this recipe is for you. It requires just five ingredients – a can of French onion soup, a can of beef consommé, a stick of butter, Worcestershire sauce, and uncooked rice.

Some people call this recipe French onion soup rice or beef consomme rice, and 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.

Recipe Ingredients

Here’s a list of what you need:

  • Long grain rice
  • Can of condensed French onion soup
  • Can of beef consommé
  • Worcestershire sauce
  • A stick of butter
Ingredients for stick of butter rice

How to Make Stick of Butter Rice

  1. Place rice, French onion soup, consommé, and Worcestershire sauce in a baking dish.
  2. Cut a stick of butter into slices and place them on the rice.
rice, French onion soup, beef consomme, butter, and Worcestershire sauce in a baking dish
  1. Cover the dish with foil and bake at 425 degrees for approximately 45 minutes.
  2. Remove the foil and bake for an additional 15 minutes.

Recipe 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 side dish. 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.

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 baking 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.
Stick of butter rice in a bowl and baking dish.

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Be sure to take a look at more of my easy side dish recipes and the best budget-friendly meals.

Stick of Butter Rice in a bowl

Stick of Butter Rice

Enjoy this great tasting Stick of Butter Rice!
4.88 from 8 votes
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Course: Side Dish
Cuisine: American
Keyword: Rice Recipes, Stick of Butter Rice
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 271kcal


  • 1 cup long grain rice
  • 10 ounces condensed French Onion soup 1 can
  • 10 ounces beef consommé 1 can
  • 1 teaspoon Worcestershire sauce
  • 4 ounces butter thinly sliced


  • Preheat oven to 425 degrees.
  • Place 1 cup of rice, 1 can French Onion soup, 1 can beef consommé, 1 teaspoon Worcestershire sauce in an 8 x 8-inch or 1-quart baking dish.
  • Cut 1 stick of butter into about 9 thin slices and place the slices over the rice.
  • Cover the dish with foil.
  • Bake at 425 degrees for approximately 45 minutes.
  • Remove the foil and bake for an additional 15 minutes.



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: 0.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Susan A Goulet

    Ive made rice like this, but melted the butter, used 1 1/2 cups rice and added a can of golden mushroom soup, and a small can if onions. When almost done, geate cheddar cheese on top and return to oven. Yummy

  2. Tammy

    Thank you so much for this recipe! I did alter it just a bit. I did use a can of french onion soup, but instead of consume, I used a packet of lipton beefy onion mix (powdered stuff) and a can of water. It turned out great. I forgot to add in the Worcestershire, but I will do that tonight when I make it again.

  3. Michael Alice

    I wonder if I would have to double the butter if I doubled the recipe. That would be an awful lot of butter! Any thoughts

  4. Stephanie

    Thank you for letting me know the recipe wasn’t quite up to your family’s standards. No one wants to serve food that their family isn’t happy to eat. Again, thank you for letting me know that recipe wasn’t going to show up on your dinner table.

  5. Lynnette

    I used to make this but added browned Pork Chops on top before baking. Then you have a one-pot meal. The French onion flavor in the pork chops is great. I didn’t add butter so maybe the fat from the pork chop provides the oil-base. I think I cooked for 1 hr at 350…

  6. Angela

    This is very similar to a recipe my mom used to make all the time! So glad you shared as she has passed & I didn’t remember the amounts, temps, or time. She sautéed 1 whole diced onion in the stick of butter, then used 2 cans of beef consume – no French onion, she also added a can of mushrooms. Thanks again! May even make it tonight if I have everything on hand 🙂

    • Kathy B.

      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

  7. Amy p

    I made this exactly as the recipe says…..and it was amazing! My tummy may look like a beach ball tomorrow but it was wonderful! Thank you so much!!

  8. Gayle

    Hi, in the video you say cook at 350 for an hour. In the written recipe it says 425 for 45 minutes, uncover and cook 15 minutes more. Which is correct?

  9. Sherri

    I can’t say enough how much we LOVE this recipe! I make it at least once a week now. Every single helping get’s eaten. I don’t change a thing!

  10. Nancy Eaton

    Stephanie, I have made this for about 50+ years! Have pared the butter down to 1/2 stick butter (plenty) but never added the Worcestershire sauce (I will the next time I make it!) – thanks for reminding me of a favorite recipe.

  11. Monica

    Hello, if I can’t find condensed french onion soup can I use regular french onion soup?

    Thanks from a Houstonian,


  12. lil_sunshine202

    I made this for the first time tonight. It was delicious; my husband had two large bowls. But, I changed a lot about the recipe. I cooked the recipe in my rice cooker. I used 2 cups of short grain brown, a package of dried onion soup, 2 packets sodium free beef bouillon, 1 stick of butter, and 3 cups of water. Put half of the butter in the bottom of my rice cooker pan, I mixed the powdered ingredients with the rice then added the rice to my rice cooker, added the other half of the butter and finally the water. I forgot about the Worcestershire sauce. I will add it next time. The key is that it came out great with brown rice in the rice cooker and cooks in about half of the time (it would probably cook in even less time with white rice).

  13. Rita

    I’ve made this several times (my son loves it!) but now instead of the FO Soup and Consume (which are things I don’t have on hand), I substitute beef broth (low sodium) and a package of dry onion soup mix. Tastes pretty much the same and not quite as salty.

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