Name: Stick of Butter Rice
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1 cup long grain white rice; 10 ounce can beef consommé; 10 ounce can condensed French onion soup; 1 stick unsalted butter (cut into pieces)

By: Jill Mills Updated: Jun 19, 2025

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With just 4 ingredients and 5 minutes of prep, Stick of Butter Rice may be the easiest side dish ever. Serve with chicken, pork, or beef for an effortless dinner any night of the week.

Stick of butter rice is exactly what it sounds like – rice made with a stick of butter (plus a few other ingredients). It’s a recipe that’s been around for ages because it’s so cheap and easy to make, plus super flavorful. I love whipping this one up when I have 0 energy to cook. Just add a protein and dinner is ready!

Why This Stick of Butter Rice Is So Great

Only 4 ingredients. Yup, that’s it! Rice, beef consommé, French onion soup, and, of course, a stick of butter, are all you need to make this recipe.
5 minutes of prep. The prep for this recipe is as easy as combining the ingredients in a casserole dish and popping them in the oven. While the rice needs to bake for around an hour, it only takes 5 minutes of hands-on prep.
Rich, savory flavor. The butter, consommé, and condensed soup give this stick of butter rice a rich, savory, oniony, beefy flavor. It’s so good!

Ingredients needed to make stick of butter rice

Recipe Ingredients

Here’s an overview of the 4 ingredients needed to make this recipe. The exact measurements can be found in the recipe card below.

White rice – This recipe is best made with long grain white rice. Short grain rice and brown rice have completely different cooking times.
Beef consommé – Replace beef consommé with beef broth or stock, if needed.
French onion soup – A can of condensed soup adds lots of onion flavor and a creamy texture to the rice.
Unsalted butter – Since the consommé can be quite salty, I highly recommend unsalted butter here. The butter is what makes this rice so good, adding richness and moisture to it.

How To Make Stick of Butter Rice

While this side dish needs to bake for about an hour, it takes just 5 minutes of active hands-on time. The printable instructions can be found in the recipe card below.

Beef consumme, French onion soup, and rice in a baking dish

Pieces of butter on top of the soup and rice mixture

Prep. Preheat the oven to 425F.
Assemble. Spread the uncooked rice evenly in the baking dish. Pour the beef consommé and condensed soup over the rice. Stir to combine. Place the pieces of butter on top of the rice.
Bake. Cover tightly with foil. Bake for 30 minutes. Remove the foil, stir gently, and bake for an additional 20-30 minutes, until the rice is tender and most of the liquid has been absorbed.
Enjoy. Fluff the rice with a fork then serve and enjoy.

Tips & Tricks

Here are a few things to keep in mind when making stick of butter rice.

Cover tightly. Be sure to tightly cover the pan with foil so that the steam is trapped inside. If it’s loosely covered and the steam escapes, the rice will not cook properly.
Add some veggies. Customize the dish by adding sautéed mushrooms, steamed broccoli, or cooked peas for extra flavor and texture.
Use the right pan. Use an 8×8 or 9×9-inch baking dish to keep the rice-to-liquid ratio consistent for even cooking. A regular cake pan or casserole dish will spread the ingredients out too much.
Use unsalted butter. I mentioned it above but it bears repeating – I highly recommend unsalted butter for this recipe. Both the French onion soup and beef consommé contain salt so using salted butter can make it way too salty.

Overhead view of a plate of stick of butter rice

Serving Suggestions

Stick of butter rice is a very versatile side dish that pairs well with pretty much any protein entree. A few favorites we’ve enjoyed it with include smothered pork chops, grilled chicken, and air fryer chicken breasts.

Proper Storage

Fridge. Store any leftover stick of butter rice in an airtight container in the refrigerator for up to 3 days.
Reheat. Warm up the rice in the microwave or in a covered dish in a 300°F (150°C) oven. If it seems dry, add a small amount of water or broth while reheating.

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