Stick of Butter Rice
A rich and creamy side dish made with just 5 ingredients rice, cream of mushroom soup, beef broth, butter, and seasonings. Baked to perfection, this buttery rice is the ultimate comfort food and pairs perfectly with any main dish.
Prep Time 5 minutes mins
Cook Time 50 minutes mins
Total Time 55 minutes mins
- 1 cup long-grain white rice uncooked
- 1 can 10.5 oz cream of mushroom soup (condensed)
- 1 can 10.5 oz beef broth (or substitute with chicken broth for a lighter flavor)
- 1 stick ½ cup unsalted butter, sliced into pats
- 1 teaspoon garlic powder optional, for extra flavor
- ½ teaspoon onion powder optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish, optional)
Preheat the Oven: Preheat your oven to 425°F (220°C).
Combine the Ingredients: In a 9x9-inch baking dish (or a similar-sized casserole dish), add the uncooked rice. Pour the cream of mushroom soup and beef broth over the rice. Stir gently to combine. If you’re using garlic powder or onion powder, add them now and mix well.
Add the Butter: Slice the stick of butter into pats and place them evenly over the top of the rice mixture. Don’t stir the butter in it will melt as the dish bakes, creating a rich, buttery layer.
Bake: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the top is golden brown.
Let It Rest: Once out of the oven, let the rice sit for 5-10 minutes. This allows the flavors to meld and the dish to set slightly.
Serve and Enjoy: Fluff the rice with a fork, garnish with fresh parsley if desired, and serve warm.