Can I use brown rice instead of white rice?

Brown rice requires more liquid and longer cooking time than white rice. If using brown rice, add an extra ¼ cup of broth and expect to increase the cooking time by about 15-20 minutes. Check for doneness – the rice should be tender but still have a slight chew.

Is there a way to make this recipe healthier?

While the butter is definitely what makes this dish special, you can reduce it to half a stick for a lighter version. You could also use low-sodium broths and soups to reduce the salt content. Just be aware that reducing the butter will change both the flavor and texture of the finished dish.

My rice came out too mushy/too firm. What went wrong?

Rice texture problems usually come down to the liquid-to-rice ratio or cooking time. If your rice is too firm, it needs more liquid or cooking time. If it's mushy, your oven might run hot – try reducing the temperature to 400°F next time. Also, different rice brands can vary slightly in cooking requirements.

Can I add vegetables or protein to make this a complete meal?

Absolutely! Consider adding frozen peas during the last 5 minutes of baking, or stir in some rotisserie chicken after baking. Just remember that adding ingredients that release water (like mushrooms) might affect the liquid ratio, so you may need to adjust cooking time accordingly.

Stick of Butter Rice Recipe

Description

Stick of Butter Rice is a delicious, easy oven-baked side dish made with only four simple ingredients: white rice, beef broth, French onion soup, and a whole stick of butter. The result is perfectly seasoned, buttery, and fluffy rice that pairs well with almost any main course.

Ingredients

Units Scale

Main Ingredients

1 cup long grain white rice
10 ounce can beef broth (can use low sodium)
10 ounce can condensed French onion soup (can use low sodium)
1/2 cup (1 stick) unsalted butter, thinly sliced

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Instructions

Prepare Baking Dish: Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
Mix Ingredients: In the prepared baking dish, add the long grain white rice, beef broth, and condensed French onion soup. Stir these ingredients together until thoroughly combined.
Add Butter: Evenly distribute the thinly sliced unsalted butter pieces on top of the rice and liquid mixture. This will ensure rich flavor throughout the rice as it bakes.
Bake Covered: Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 30 minutes; baking covered helps steam and cook the rice evenly.
Bake Uncovered: After 30 minutes, carefully remove the foil and continue baking for an additional 30 minutes. This step allows excess liquid to evaporate and helps the rice to become fluffy and lightly golden on top.
Serve: Once the rice is tender and most of the liquid is absorbed, remove the dish from the oven. Serve immediately while hot as a savory side dish.

Notes

You can substitute low sodium versions of broth and soup to reduce salt content.
Try adding sautéed mushrooms or chopped herbs for extra flavor.
This recipe can be doubled and baked in a 9×13-inch pan for a larger crowd.
If you prefer firmer rice, reduce baking time by 5-10 minutes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 312
Sugar: 2g
Sodium: 650mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 46mg