Stick of Butter Rice

Stick of Butter Rice combines uncooked long-grain white rice with canned French onion soup and beef consommé to infuse the rice with rich, umami-forward flavors during baking. The rice absorbs the flavorful broth as it cooks slowly in the oven, making the grains tender but separate. Nine pats of sliced butter placed on top melt and baste the rice, adding a creamy richness that enhances texture and taste. Initial baking covered steams the rice evenly, while finishing uncovered allows the top layer to brown slightly, creating a subtle crispness.

This side dish pairs well with roasted meats or grilled vegetables where the savory notes complement but don’t overpower the main course. The savory onion profile makes it distinctive from plain rice, and the butter adds a comforting richness. You can adjust the amount of butter to your preference but the stick is traditional here.

Using canned soups simplifies preparation and brings complexity without extra steps. Fluff the rice gently after removing from the oven to separate grains and distribute butter evenly. Serve hot for best texture.