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Stick of Butter Rice is buttery, savory, and baked until golden—simple ingredients, big flavor, and zero fuss. I didn’t invent it, but I’ve freshened it up, made it foolproof, and added a few tricks so you can make it your own (or even turn it into a full meal).
This isn’t a recipe I can take full credit for—it’s one of those tried-and-true dishes that’s been around for generations. My mom had a version tucked inside an old church cookbook, the kind where the pages were stained with love and the binding was barely hanging on.
It most likely started showing up in church cookbooks and community recipe collections back in the 1960s or 70s, when condensed soups and pantry staples were all the rage for busy home cooks. Recipes like this were made to stretch a dollar, feed a family, and keep things simple—without ever sacrificing comfort or flavor (this still goes today).
I may not have invented it, but here’s what I do bring to the table in my version:
- I keep it foolproof and stress-free, with clear steps and great tips that make it easy for anyone to master.
- I show you how to switch it up with toppings and add-ins!
- And if you’re looking to turn it into a hearty main dish? I took this base recipe and created French Onion Ground Beef and Rice Casserole—a full dinner that went viral. Yep, mine was the first out there before it blew up all over the internet!
Ingredients
| Ingredient | What It Does | Swap Ideas / Notes |
|---|---|---|
| long grain rice | The heart of the dish, soaks up all that delicious flavor | Use jasmine or basmati for a slightly aromatic twist (avoid instant rice) |
| Campbell’s beef consommé | Deep, beefy flavor that makes this rice so savory | Use beef broth or stock if that’s what you have on hand |
| Campbell’s French onion soup | Adds depth, sweetness, and rich onion flavor | You can use store-brand or even homemade French onion soup |
| unsalted butter | Makes it rich, golden, and irresistible | Salted butter is fine too—just know the soups already bring salt |
How To Make Stick of Butter Rice
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step-by-Step Instructions
Step 1. Preheat the oven and prep the dish
Preheat your oven to 425°F. Lightly spray an 8×8-inch baking dish with cooking spray or grease it with a little butter to keep the rice from sticking.
Step 2. Combine the rice and soups
Add the uncooked long-grain rice, beef consommé, and French onion soup directly into the baking dish.
Then, stir everything together until well mixed.
Tip: No need to rinse the rice—the starch helps everything cook up creamy and full of flavor.
Step 3. Add the butter
Slice the stick of butter into thin pats and lay them evenly over the top of the rice mixture. Don’t stir it in. The butter will melt and soak into the rice as it bakes.
Step 4. Cover and bake
Cover the baking dish tightly with foil and bake for 30 minutes.
Step 5. Uncover and finish baking
After 30 minutes, remove the foil and bake for another 30 minutes, uncovered. This lets the top get golden brown and just a little crispy around the edges.
Step 6. Rest and fluff
Remove the dish from the oven and let it rest for 5 minutes. Then gently fluff the rice with a fork.
Step 7. Garnish and serve
Sprinkle with chopped fresh parsley or thyme, if desired, and serve warm. It’s a buttery, savory side dish that pairs beautifully with just about anything.
Recipe Tips
- Use long grain rice (not instant): This recipe is made for long grain white rice. Instant or quick-cook rice will get too mushy and won’t absorb the liquid properly. You want those grains to soak up all the buttery, savory goodness and stay perfectly fluffy.
- Don’t rinse the rice: While some recipes call for rinsing rice to remove starch, skip it here! The starch helps bind the liquid, giving the dish its signature creamy texture without becoming overly soft.
- Slice the butter thin: Evenly slicing and spreading the butter on top makes it melt across the whole dish while baking and flavors every bite. Don’t stir it in—just let it do its thing!
- Cover it tightly for the first half of baking: Foil traps in the steam to help the rice cook evenly. Be sure it’s sealed well around the edges for the best results.
- Let it rest before serving: After baking, let the rice sit for about 5 minutes before fluffing. This helps any remaining liquid absorb and keeps the texture just right.
- Double it for a crowd: This recipe doubles beautifully! Use a 9×13-inch baking dish. Just make sure the center is fully cooked and the liquid is absorbed.
Variations & Toppings for Stick of Butter Rice
This simple, cozy dish is perfect just as it is—but if you’re in the mood to switch things up or want to make it a little extra, here are some easy ways to make it your own. Whether you want to add some crunch, creaminess, or a little spice, there’s a variation here for everyone.
Mix-Ins (Add Before Baking)
- Cheese, please! Stir in ½ to 1 cup of shredded cheese—like cheddar, Monterey Jack, mozzarella, Gruyère, or pepper jack—for a creamy, cheesy layer baked right in.
- Cooked proteins like shredded rotisserie chicken, ground beef, or sausage make this a full one-pan meal. See my Viral Ground Beef French Onion Rice – mine was the original before it went viral on TikTok.
- Sautéed mushrooms or a can of drained mushrooms add an earthy richness.
- Diced green chiles or pickled jalapeños bring mild heat and tang.
- Try a Southern Twist: Add a pinch of Cajun seasoning or creole spice blend can take the flavor up a notch. Or finish with a dash of hot sauce or pepper vinegar at the table—just like Grandma would.
Toppings (Add During or After Baking)
- Shredded cheese on top during the last 10 minutes of baking gives you that golden, melty finish.
- Crispy fried onions add that crunchy, salty goodness—like a nod to classic green bean casserole.
- Thinly sliced jalapeños (fresh or pickled) give a fresh, spicy bite and extra color.
- Fresh herbs like parsley, thyme, or chives add a bright, fresh finish.
- Hot sauce or a drizzle of pepper vinegar adds a little Southern sass to every bite.
Flavor Boosters
- Swap in mushroom broth or vegetable broth for a meat-free version. Use my Dry Onion Soup Mix recipe and use a vegetable bouillon in place of beef bouillon to make your onion soup liquid portion.
- Add a splash of Worcestershire sauce or a dash of soy sauce to deepen the umami flavor.
- Stir in a spoonful of sour cream or cream cheese just before serving for an extra creamy finish.
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Recipe FAQs
Beef consommé is richer and more concentrated than regular broth—it gives the rice a deeper, more savory flavor. But if you don’t have it on hand, beef broth or stock will still work just fine!
No, I don’t recommend it for this recipe. Instant or quick-cooking rice gets too soft and won’t absorb the liquids properly, which can leave you with a mushy mess. Stick with uncooked long-grain white rice for the best results.
This can happen if your oven runs cool, the foil wasn’t sealed tightly, or the rice wasn’t fully submerged in liquid. Make sure to mix well before baking and check that your foil is snug so the steam can do its job!
Have another question?
I’m always here to help! If you have a question I didn’t cover—or if you tried a fun twist on this recipe—leave a comment below and let me know. I love hearing how you make these recipes your own, and I am happy to answer any questions to help you feel confident in the kitchen.
Storage & Reheating Tips
How to Store Leftovers
Let the rice cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. It reheats beautifully and makes a great side dish for lunch or a quick add-on to dinner.
Reheating Instructions
- Microwave: Reheat in a microwave-safe bowl with a splash of broth or water. Cover loosely and heat in 30-second intervals, stirring between, until warmed through. This does microwave well.
- Oven: Place in a baking dish, add a little broth or water, cover with foil, and warm at 300°F for 15–20 minutes or until hot.
Tip: Adding that splash of liquid helps the rice steam and keeps it from drying out.
Can You Freeze Stick of Butter Rice?
Yes! This rice freezes well. Once it’s cooled completely:
- Transfer to a freezer-safe container or zip-top bag (remove excess air).
- Label and freeze for up to 2 months.
- To reheat, thaw overnight in the fridge and then reheat using one of the methods above.
Freezing in individual portions makes it easy to pull out exactly what you need for a quick lunch or side!
What to Serve With Stick of Butter Rice
Chicken Favorites
- Baked or grilled chicken
- Crispy Southern oven-fried chicken
- Rotisserie chicken for an easy shortcut
- BBQ Chicken Legs for a sweet and tangy combo
Pork & Beef Pairings
- Smothered pork chops or baked ribs
- Classic Meatloaf
- Pot roast or beef tips—this rice soaks up those juices beautifully
- Sliced ham or pork roast for a holiday-style dinner.
Seafood Options
- Blackened catfish or tilapia
- Garlic butter shrimp
- Salmon patties or crab cakes for a Southern coastal twist
Veggie Sides to Round It Out
- Southern-style green beans
- Roasted broccoli or Brussels sprouts
- Glazed carrots or steamed corn on the cob.
- Garden salad with a tangy vinaigrette to balance the richness
Tip: This rice is also perfect for potlucks, family gatherings, or even as part of a holiday spread. Just double the recipe in a 9×13 and watch it disappear!
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Stick of Butter Rice
Ingredients
- 1 cup long grain rice, not instant
- 10.5 ounce can Campbell's beef consomme, (or beef broth)
- 10.5 ounce can Campbell’s condensed French onion soup
- ½ cup 1 stick unsalted butter, thinly sliced, (you can use salted butter if you like, but just note tsoups have a lot of salt)
Instructions
- Preheat the oven to 425°F. Lightly spray an 8×8 inch baking dish with cooking spray.
- To the baking dish add rice, soup and beef consomme or broth and stir to combine.
- Cut butter into thin slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for 30 minutes more.
- Once done, remove from the oven and let sit for 5 minutes. Then fluff with a fork.
- Garnish with chopped parsley or thyme, if desired and serve.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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