Description
Stick of Butter Rice is a rich, comforting baked rice dish featuring long grain white rice cooked in condensed French Onion Soup and beef broth, topped with generous slices of unsalted butter, resulting in a creamy and flavorful side perfect for hearty meals.
Ingredients
Scale
Ingredients
- 1 cup uncooked long grain white rice (NOT instant)
- 1 (10 oz) can of condensed French Onion Soup
- 1 (10 oz) can of condensed Beef Broth
- 1/2 cup unsalted butter (sliced thinly)
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F (220°C). Spray an 8×8 inch baking dish thoroughly with cooking spray to prevent sticking.
- Combine ingredients: In the prepared baking dish, evenly combine the uncooked long grain white rice, condensed French Onion Soup, and condensed beef broth. Mix gently to distribute the soup and broth evenly.
- Add butter slices: Thinly slice the unsalted butter and neatly place the slices atop the rice mixture. This will infuse the dish with rich buttery flavor as it bakes.
- Cover and bake first phase: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 30 minutes to allow the rice to absorb liquid and begin cooking.
- Uncover and finish baking: Remove the foil and continue baking the dish for an additional 30 minutes uncovered. This step helps to create a lightly browned, slightly crispy butter topping and ensures the rice is fully cooked and fluffy.
Notes
- Do not use instant rice, as it will not bake properly in this dish.
- The butter slices on top add a rich flavor and creamy texture; do not substitute with margarine.
- Use an 8×8 inch baking dish for even cooking and perfect rice thickness.
- Covering the dish during the first half of baking traps steam, essential for properly cooking the rice through.
- This recipe makes a great side dish for beef, chicken, or pork mains.
