Stick of Butter Rice
User Reviews
5
Stick of Butter Rice
Description
Stick of Butter Rice involves toasting converted (parboiled) rice and diced onion in butter until the rice takes on a slight golden hue, enhancing its nuttiness. This mixture is transferred to a baking dish where cream of mushroom soup and canned beef consommé are stirred in, providing moisture and a creamy, savory base. Covered tightly with foil, the rice bakes slowly at 350°F, absorbing the broth and soup to become tender and flavorful.
The final texture of this dish is tender with a comforting richness from the butter and mushroom flavors. The use of converted rice helps achieve separate, firm grains after baking. Once baked, the rice is fluffed with a fork to separate the grains before serving. It is suitable as a side dish alongside various mains, adding a buttery, umami-rich complement.
This dish stores well in the refrigerator for several days and freezes for longer storage. Using unsalted butter helps manage the sodium content, given the salted consommé and soup. Non-sticky rice varieties are recommended to keep the texture light and fluffy.
Unsalted butter is preferred due to the sodium already in the consommé and mushroom soup.Avoid sticky rice; converted or parboiled rice works best for fluffy baked texture.Leftovers can be refrigerated in sealed containers for 3 to 4 days or frozen up to 3 months.
Ingredients
- 1/2 cup butter (1 stick)
- 2 cups converted rice (parboiled rice) recommend Uncle Ben's brand
- 1 onion diced
- 10.75 ounces cream of mushroom soup
- 10.5 ounces beef consomme canned
Instructions
- Preheat the oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the rice and onion. Cook, stirring constantly, until the rice is lightly browned.
- Add the rice and onion mixture into a 2 1/2 quarter baking dish or pan.
- Stir the mushroom soup and consommé into the rice mixture.
- Cover the baking dish tightly with aluminum foil and bake for 1 hour, or until the rice is tender. (Check after 50 minutes. Depending on the brand of rice you use, it may need up to an hour to cook.)
- Remove from the oven and let stand for 10 minutes before serving. Fluff with a fork if you like.
Notes
- Use unsalted butter to control overall saltiness because of salty broth and soup ingredients.
- Choose converted rice (parboiled) or similar firmer rice to maintain grain separation after baking.
- Store leftovers refrigerated for up to 4 days or freeze individually for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 304kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 448mg | 19% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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