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Why You’ll Love One Pan Stick of Butter RiceIngredients / What You’ll NeedHow To Make Stick of Butter RiceCan You Use Brown Rice?VariationsServing A Crowd, Can I Double The Recipe?Storing and FreezingWhat To Serve With Stick Of Butter RiceGet the Recipe
Easy Prep and Simple Ingredients! It literally only takes you 5 minutes to prep this baked rice recipe. It’s all made in one pan with no chopping or dicing! It’s made with 4 simple pantry ingredients that you might even have on-hand right now! Delicious! Most importantly this rice is delicious. I’m not talking, it’s a side dish people take as an obligation…I’m talking a side dish that never has any leftovers. The perfectly cooked rice with the crispy, buttery edges keeps you coming back for more! Adaptable! The great thing about this rice recipe is that it’s absolutely delicious as-is (which is how I make it most often) but is TOTALLY open to adaptability. You can even add a protein and make it a complete meal. Make sure to scroll down to my “Variations” section for some ideas.
Rice. You can use any long grain white rice for this recipe, just don’t use Instant Rice. I usually use either Jasmine or Basmati. Butter. I use salted butter in this recipe. If you are watching your sodium intake you can use unsalted. Beef Broth. This recipe calls for UNSALTED Beef broth. The dry onion soup mix that you add has enough sodium that you don’t need to add more, and the beef broth is for added flavor. You can also use water in place of beef broth if you don’t have unsalted. You CAN use a low-sodium beef broth without it being “too much” if you don’t mind the extra salt. Onion Soup Mix. You will find this down the soup aisle usually. It is the packets that you use for dips and soups. If you’re in a pinch and don’t have the dry soup mix you can use a regular beef broth (not unsalted) or Beef Consomme and add in some onion powder or dehydrated onions.
Step 1: Gather your ingredients. Measure the rice, measure the broth, and slice the butter into “pats”. I usually get 10 – 12 slices. It doesn’t have to be exact or perfect. Step 2: In a small casserole dish (either an 8×8- inch or an 11×7- inch work well) combine the uncooked rice, broth, and onion soup mix. Place the pats of butter evenly on top of the mixture. Step 3: Cover the pan tightly with aluminum foil and bake at 400°F in the oven for 30 minutes. Then remove the foil and bake for another 30 minutes. Baking without the foil will give you a crispy, buttery top. If you don’t prefer crispy rice edges leave the foil on the entire baking time! Step 4: Fluff the rice, serve, and enjoy!
Caramelized Onions. Simply slice up an onion and cook it in 2 tablespoons of butter on medium-low heat until the onions are golden and soft. Add this into the rice before baking! Mushrooms. You can use fresh mushrooms, but for ease I like to buy a can of sliced mushrooms and stir those right in before baking! Cooked meat! You can brown up some ground turkey or ground beef and stir that in when the rice is cooked. You can also shread a rotisserie chicken and add that in as well! You can cube up raw chicken in with the rice as well, but this isn’t my favorite way to prepare it because the chicken releases moisture when it’s cooking and can change the texture. The beauty of this rice recipe is the buttery, crispy edges and the perfectly cooked rice, so I don’t like to alter the recipe too much. Seasoning! Add a few sprigs of rosemary or thyme to the rice mixture as it cooks to infuse the rice with flavor!
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You’ll also sign up to get new recipes in your inbox. Δ To double the recipe, bake in a 9 x 13- inch pan. Cooking note: Removing the foil halfway through baking gives the rice a crispy top. If you don’t prefer this, leave the foil on for the entire cooking process. Add in ideas: a can of sliced mushrooms, sprigs of rosemary or thyme, a few dashes of Worcestershire sauce. To double this recipe use a 9×13 baking dish.
