Tulo

Stick of Butter Rice Recipe

A golden baked rice casserole in a white ceramic dish, rice grains glistening with melted butter and flecked with cracked black pepper.

Condensed French onion soup and beef consommé replace plain broth, so the rice cooks in a liquid that's already seasoned and deeply savory, while a full stick of butter melted right on top bastes the grains as they steam, keeping them rich instead of dry.

Prep
5 min
Cook
50 min
Total
55 min
Servings
6

Ingredients

Servings6
  • 1 cup long-grain white rice, uncooked
  • 1 stick (1/2 cup) unsalted butter
  • 1 10.5 oz can condensed French onion soup
  • 1 10.5 oz can beef consommé
  • 1 cup water
  • 1/2 teaspoon black pepper

Nutrition per serving

Calories
291
Protein
5g
Carbs
30g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2In an 8x8-inch baking dish, stir together the rice, French onion soup, beef consommé, and water until combined.
  3. 3Cut the stick of butter into 6-8 pats and scatter them evenly over the surface of the rice mixture; do not stir the butter in.
  4. 4Cover the dish tightly with foil, sealing the edges so no steam escapes, and bake for 30 minutes.
  5. 5Remove the foil, stir well to redistribute the melted butter, and continue baking uncovered for 15-20 minutes, until the liquid is absorbed and the rice is tender.
  6. 6Let the casserole stand for 5 minutes, fluff with a fork, season with black pepper, and serve.

Tips & variations

  • Can't find beef consommé? Beef broth works as a substitute, though the dish will taste slightly less concentrated and rich.
  • Stir in sliced mushrooms or a small diced onion with the rice for added texture.
  • For a browned, slightly crisp top, run the uncovered dish under the broiler for 2-3 minutes at the very end.
  • A splash of soy sauce or Worcestershire deepens the savory flavor if using plain beef broth instead of consommé.

Storage & reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of broth or water stirred in to loosen the rice, or warm covered in a 300°F (150°C) oven for about 15 minutes.

Tips from the Tulo kitchen

  • Use real butter rather than margarine; since butter is the main flavoring agent in this dish, a lower-fat substitute noticeably flattens the final taste.
  • Resist lifting the foil to check on the rice partway through baking. Every peek releases steam that the rice needs to cook evenly, and can leave the center underdone.

FAQ

Can I use chicken broth instead of beef consommé?

Yes, though the finished dish will taste lighter and less rich; beef consommé is more concentrated than regular broth, which is part of what gives this rice its deep savory flavor.

Why did my rice turn out mushy?

This usually means too much liquid was used relative to the rice, or the foil was removed too early, letting extra moisture stay trapped instead of cooking off during the uncovered stage.

Can I make this with brown rice?

Brown rice needs more liquid and a longer covered bake time, roughly 45-50 minutes covered, since it takes longer to absorb liquid than white rice; adjust the water by about 1/4 cup extra.

Can this be made ahead?

Assemble the unbaked casserole (rice, liquids, and butter pats) up to a day ahead, cover, and refrigerate; bake it covered for an extra 5-10 minutes since it will start from cold.