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.
My oven was tied up with other dishes so I cooked this stovetop and it turned out wonderful. I have cooked rice in beef broth before but the stick of butter took it to a whole new level!
Great tip! I’ll try it on the stove next time. I’m so happy you like it, my boys love this recipe.
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.
This recipe does not say to cover it anywhere in the instructions. I believe that needs to be fixed. Thanks
I do not cover it.
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.
Do you cover to cook?
Maybe I missed it, but I didn’t see where it says to cover and cook.
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
Can I double recipe?
Yes, you can
how many does this serve? With one cup of uncooked rice I would think you would end up with 3 cups cooked rice??
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.