Stick of Butter Rice
My Stick of Butter Rice is a recipe that even your pickiest eater will love! It’s a luscious combination of buttery, beefy rice that makes a great side dish for almost any occasion. It’s just as perfect for Christmas dinner as it is for Fourth of July or just any old Tuesday night.
This side dish recipe is one that my mama has made for as long as I can remember. I don’t think we ever had a formal name for it. I’ve seen it called Stick of Butter Rice, holiday brown rice, and southern brown rice casserole.
And even though it’s definitely brown, there’s not a grain of brown rice in it. Nope. All white rice with beef consommé, mushroom soup, onion, and….a stick of butter! Whatever you name it, it’s just delicious! How could it not be? I mean, a whole stick of butter, right?
For anyone who may be reading this outside of the United States, a “stick” of butter equals one-half cup or four ounces. You know we do anything to avoid using the metric system, right 😉?
This marvelous side dish has a rich, beefy, nutty flavor thanks to the consommé and the preliminary step of cooking the rice in butter before baking. The long baking time helps all the flavors infuse into an irresistible combination. Yum! It’s a great accompaniment for southern fried quail, marinated pork loin, or good old meatloaf.
Your family is going to love this recipe and will ask for it over and over again. And you’ll be happy to make it with its short, 10-minute prep time!
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Oven
Total Time: 1 Hour, 10 Minutes
Servings: 8
Primary Ingredient(s): Butter, converted rice, onion, cream of mushroom soup, beef consomme
Skill Level: Easy
What You’ll Like About This Recipe
- The very fast prep time! Mix it together and pop it in the oven to cook.
- It has familiar, rich flavors that both kids and adults enjoy.
- The ingredients are very easy to source.
- It’s a great side for almost any menu.
Ingredient Notes
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- Butter — I recommend unsalted butter for this recipe because of the high sodium content in the beef consommé.
- Rice — I always use converted (or parboiled) rice for this recipe (such as Uncle Ben’s), but any long grain white rice will work. Just don’t try to use “sticky” rice.
- Beef Consommé — Look for this in the canned soup aisle. The Campbell’s Soup company makes a very nice one.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 156 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Stick of Butter Rice
- Preheat the oven to 350 degrees.
Brown the Rice and Onions
- Melt the butter in a large skillet over medium heat. Add the rice and onions. Cook and stir constantly until the rice is lightly browned.
- Pour into a 2½ quart casserole dish.
- Add mushroom soup and consommé, stirring well.
Bake
- Cover the baking dish with foil and bake for 1 hour or until the rice is soft. (Check at 1 hour; it may need to bake a little longer to be tender.)
- Remove from the oven and let stand for 10 minutes before serving. Fluff with a fork if you like.
Recipe Variations
- This recipe is great with the addition of mushrooms! Add either fresh, sliced mushrooms (about 4 ounces) or a small can of well drained mushrooms.
- For a cheesy version, sprinkle with about 1/4 cup of grated Parmesan or Romano cheese before serving.
- Add another layer of flavor with a few dashes of Worcestershire sauce added to the mixture.
- If you can’t locate beef consomme, substitute a can of French onion soup and cut back on the onions used in the recipe.
- Make it a one-dish meal by adding pork chops or boneless, skinless chicken breasts or thighs. Just lightly season them and place them on top of the rice to bake at the same time.
Storing Leftovers
Store any leftovers in a sealed, airtight container in the refrigerator for about 3 or 4 days. You can also freeze for up to three months.
Questions About Stick of Butter Rice
Consommé is beef broth that has been clarified to be very clear and fat free. You’ve probably seen the popular beef consommé made by Campbell’s in your grocery store’s soup section.
Converted rice, also known as parboiled rice, is steamed before the husks are removed, which makes it retain much more of the nutrients from the husk. It’s better for you than plain white rice and cooks up firmer and less sticky. Several brands are available, including Uncle Ben’s, Zatarain’s, and Iberia.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Stick of Butter Rice
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 canned beef consommé
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
- I do recommend unsalted butter for this recipe because of the high sodium content in the beef consommé.
- Use any rice except for “sticky” rice in this recipe.
- Store any leftovers in a sealed container in the refrigerator for about 3 or 4 days. You can also freeze for up to three months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
What can I use in place of mushroom soup? (Husband won’t eat mushrooms)
You can use any type of cream soup – cream of chicken would be very good.
We do not use beef or beef products. Will this recipe work with chicken broth?
I’ve never tried it specifically with chicken broth, but the recipe should work with any broth. Or even just water. It won’t taste the same, but it will work.
Are you adding the water to the soup can or just the soup
I’m not quite clear on what you’re asking? There’s no water used in the recipe.
Oh my gosh, I have been making this since college! I graduated in 1982, so…a long time! But I have never used cream of mushroom (always 1 can Campbell’s consommé and 1 can of their beef broth). But I do generally add mushrooms if I have them. I’ll definitely have to try it your way for a twist on an old fave. Just a tip for the calories conscious: you can reduce the butter to 1/2 stick without compromise. I have even made it with 2 tablespoons when really watching my calories, and it’s still pretty darn good (though not as rich). I also don’t cover it because I like the crispy layer on top. I sometimes use Uncle Ben’s converted brown rice and it’s delicious, too, but does take longer to bake.
Great tips, Kim!
This pairs beautifully with steak. You can increase the quantity easily & serve LOTS of folks. Wonderful side dish!
Yes, indeed! Perfect with steak. And you can make a huge pan full if you need it :-)