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This super easy stick of butter rice recipe is an irresistible retro classic side dish! It has so much savory flavor, is made with very few ingredients, and goes with everything.

You may also enjoy this Sour Cream and Onion Chicken or Hamburger Gravy next (or with this recipe).

closeup of a casserole dish with butter rice

Why you’ll love it

A few pantry staples are all you need for this simple side dish like canned beef broth and French onion soup, butter, and white rice along with a hint of garlic powder. It combines to make magic in this casserole rice dish. The caramelized onion flavor is amazing!

You can count the number of ingredients on one hand in this baked butter rice recipe, and yes, one of those is an entire stick of buttah. I’m not going to pretend this is the healthiest side dish, but it sure is ultra comforting! You have to indulge sometimes, right?

What you’ll need

  • Rice – we’re using the kind generically labeled “long grain white rice”
  • Condensed beef broth – or use condensed beef consommé. Either works for getting that rich, deep beef flavor!
  • Condensed French onion soup – this infuses the rice with an onion-y quality
  • Garlic powder – it’s optional, but I like an additional layer of savory goodness
  • Butter – a stick of unsalted butter
ingredients for stick of butter rice

Helpful tips

  • This beefy rice is accurate as tested in my sea-level kitchen. Keep in mind that cooking time may vary depending on altitude, individual ovens, and baking dishes.
  • Need to double the recipe? Try doubling all ingredients in a 9×13 casserole dish.

How to make stick of butter rice

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

stick of butter rice in a baking dish before and after baking

Preheat the oven. Add the rice, broth, soup, and garlic powder to a baking dish. Give it a good stir, then top with the butter pats. Cover tightly with foil. Bake for half an hour, remove the foil, then bake until cooked through. Fluff, and top with chives if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • Here’s the 8×8 casserole dish I use for this side dish.
  • I love this can opener to smoothly open up the canned goods.
  • Since we’re talking butter, of course I’ll mention my favorite butter dish!

Substitutions and variations

  • I’ve heard some people like to add canned mushrooms to this classic dish, and if that’s your thing, go for it!
  • Try grating some parmesan cheese on top when it’s fresh out of the oven.
  • I’ve seen some recipes use regular beef broth and powdered onion soup mix, so if you can’t find the condensed beef broth or consommé, you may want to experiment with that.

Recipe note

We’ve seen variations of this recipe all over the internet, but apparently it originates from this lovely lady’s great-grandmother! I stick pretty close to that classic.

What to serve with stick of butter rice

Leftovers and storage

  • This rice will keep for 3-4 days in the fridge.
  • Reheat over a low heat on the stove or microwave, fluffing it often as it warms.
  • I am not personally a fan of freezing and thawing cooked rice as the texture can change, but you can give it a try if you have some leftovers.
a bowl of stick of rice butter with a fork

If you made this buttery rice, please leave a star rating and review below! What do you serve it with? You can also tag me on Instagram if you made this or any S&L recipe.

closeup of a casserole dish with butter rice
5 from 6 votes

Stick of Butter Rice

This super easy stick of butter rice recipe is an irresistible retro classic side dish! It has so much savory flavor, is made with very few ingredients, and goes with everything.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 4


  • 1 cup uncooked long grain white rice see note
  • 1 (10.5 ounce) can condensed beef broth or beef consommé
  • 1 (10.5 ounce) can condensed French Onion soup
  • 1/2 teaspoon garlic powder optional
  • 1/2 cup butter cut into pats
  • Chopped chives for serving, optional


  • Preheat your oven to 400F and move the rack to the middle position.
  • To an 8×8 baking dish, add the rice, beef broth, French onion soup, and garlic powder. Give it a stir, then top with the butter.
  • Cover it tightly with foil and bake for 30 minutes.
  • Take the foil off and continue baking, uncovered, for 30 minutes more.
  • Fluff the rice with a fork, top with chives if using, and enjoy!


  • I use rice that’s labeled as “long grain white rice” on the package. You should be able to find it easily at most major grocery stores. Jasmine and basmati rice are varieties of long grain white rice that may work in this recipe, but I have not tested them specifically. You may need to adjust timing. I don’t recommend using instant rice. Brown rice will likely take longer to cook and need more liquid.
  • To double this recipe to serve 8, use a 9×13 baking dish, double all ingredients, and check after the recommended cooking time. If the rice still isn’t done, just pop it back in the oven for a bit longer.
  • I recommend using unsalted butter as this dish can end up quite salty otherwise.
  • This recipe is accurate as tested at sea level. Keep in mind cooking time may vary depending on altitude and individual ovens and baking dishes.


Calories: 406kcal, Carbohydrates: 41g, Protein: 6g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 64mg, Sodium: 846mg, Potassium: 435mg, Fiber: 1g, Sugar: 2g, Vitamin A: 709IU, Vitamin C: 0.01mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 6 votes

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  1. Susan says:

    5 stars
    Ohmigosh, made this yesterday and it’s sooooooo delicious! Super easy to make. It was a big hit. Thank you!

    1. Natasha says:

      You’re very welcome, Susan!! 😀

  2. Maryanne says:

    5 stars
    Made it for dinner with a chicken recipe I found. It’s just the best rice dish. Flavorful and super easy.

    1. Natasha says:

      I’m thrilled to hear you enjoyed it, Maryanne! Thanks so much for your review!

  3. Liz says:

    5 stars
    Made this tonight and I doubled the recipe because I definitely wanted more rice. I almost ate the entire dish just myself! My kids didn’t like it but they did taste it and my husband loved it too. It reminds me of a rice my mom used to make with pork chops and cream of mushroom but this is so much better!

    1. Natasha says:

      I’m so glad you enjoyed it, Liz!! 😀

  4. Hannah says:

    5 stars
    This rice was SO good. My family loves it. I’ve made it twice already. The second time, I scaled back on the butter a bit since I was running low and it was still delish! I’ve started picking up a can of French onion soup each time I’m at the grocery store so I’ll always have it on hand to make this rice!

    1. Natasha says:

      I’m so happy to hear that, Hannah!! 😀

  5. Leanne says:

    5 stars
    I cannot believe how easy and how amazing this rice was. My husband stole all the leftovers the next morning 😆 We will absolutely make this again and again. It’s fail-proof and seriously so, so flavorful.

    1. Natasha says:

      Haha I love that!!! 😀 I’m so happy you guys enjoyed it!

  6. Amanda says:

    5 stars
    I just made this for the first time and it is AMAZING!! The flavors are so developed and the rice is perfectly cooked! I am notorious for always messing up the rice… not any more!! It was so easy and it totally fool proof. Thank you for another great recipe!

    1. Natasha says:

      Yay!! I’m so happy it was a hit!! 😀 Thanks for your review, Amanda!!