Easy Stick of Butter Rice Recipe
Okay, so listen up, butter lovers! I’m about to share the easiest, most comforting rice recipe EVER. It’s called Easy Stick of Butter Rice Recipe — yeah, because a whole stick of butter goes in there, and it’s glorious! Seriously, if you need a side dish that’s a guaranteed win, this is it. It’s fluffy, flavorful, and makes everything taste better.
My husband, bless his heart, is obsessed with this stuff. The first time I made it, he literally ate two bowls and then looked at me with those puppy-dog eyes, asking for more. Now, whenever I’m making something even remotely Asian-inspired, he’ll be like, “Are you making the BUTTER rice?” It’s become a running joke… but also, he’s serious. Kiddo even loves it, and if I can get him to eat anything besides chicken nuggets, it’s a win in my book!
Why You’ll Love This Easy Stick of Butter Rice Recipe
Okay, lemme give it to ya straight why you’ll be hooked:
- It’s ridiculously easy. I mean, dump-and-go easy. Even I can’t mess it up (usually!).
- Butter. Enough said.
- It’s the perfect blank canvas for literally any protein. Chicken, shrimp, tofu… you name it.
- It feels fancy but requires zero fancy skills. Impress your friends without breaking a sweat.
- Leftovers are amazing cold, straight from the fridge. Don’t judge, we all do it.
How to Make It
Okay, so here’s the deal. You basically melt a stick of butter in a pot (I usually use my biggest one ’cause, well, portions!). Then you toss in your rice – I usually go for long-grain, but honestly, whatever you have on hand is fine. Give it a little toast in the butter, just for a minute or two, until it smells nutty-ish.
Next, pour in your broth or water. Chicken broth is my go-to, but water works in a pinch (just add a little extra salt!). Bring it to a boil, then slap a lid on there, turn the heat down to low, and let it simmer for, like, 15-20 minutes. Don’t peek! Seriously, resist the urge.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Once the time is up, take it off the heat and let it sit, covered, for another 10 minutes. This is important! It lets the rice get all fluffy and perfect. Then, fluff it with a fork and BAM! Butter rice magic. Seriously, it’s so good, I could eat it straight out of the pot. Which, let’s be honest, I totally have done.
Ingredient Notes
- Rice: Long grain is great, but honestly, I’ve used basmati, jasmine, even that weird Arborio rice once when I was desperate. Adjust the liquid accordingly. (More for short grain, less for long).
- Butter: I mean, it’s in the name, right? Salted or unsalted, your call. If you use salted, just ease up on the extra salt later.
- Chicken Broth: This adds SO much flavor, but water works if you’re out. Don’t skip the salt if you use water!
- Salt: Don’t skip! It brings out all the flavors. I use sea salt because I’m fancy like that (nah, just kidding, it’s what I had).
Recipe Steps:
- Melt butter in a pot over medium heat.
- Add rice and toast for 1-2 minutes until nutty.
- Pour in broth or water; bring to a boil.
- Cover, reduce heat to low, and simmer for 15-20 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- Fluff with a fork and serve.
What to Serve It With
Oh man, the possibilities are endless! I love it with grilled chicken or shrimp. It’s also awesome with stir-fries, roasted veggies, or even just a fried egg on top for a super simple meal. Honestly, it goes with anything that needs a little fluffy, buttery goodness on the side.
Tips & Mistakes
- Don’t skip the toasting step! It really brings out the flavor of the rice.
- Resist the urge to peek while it’s simmering! You’ll let out the steam and mess up the rice.
- If your rice is still a little crunchy after simmering, add a splash more broth or water and simmer for a few more minutes.
- If you accidentally burn the bottom of the pot (oops!), don’t scrape it! Just scoop out the good rice and leave the burnt stuff behind.
Storage Tips
Leftovers will keep in the fridge for up to 4 days. Honestly, though, they never last that long in my house! Just pop it in an airtight container. You can reheat it in the microwave (add a splash of water to keep it from drying out), or even just eat it cold. I’ve been known to grab a spoonful straight from the fridge for breakfast. No shame in my game.
Variations and Substitutions
- Herbs: Toss in some chopped fresh parsley or chives after it’s cooked for a little extra flavor.
- Garlic: Add a clove or two of minced garlic when you toast the rice for a garlicky kick.
- Lemon: Squeeze a little lemon juice over the rice after it’s cooked for a bright, zesty flavor.
- Coconut Milk: Use coconut milk instead of broth for a richer, more exotic flavor.
- Olive Oil: If you’re feeling rebellious, you can use olive oil instead of butter (but why would you?!). I did this once when I was out of butter, and it was… fine. Not amazing, but fine.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Stick of Butter Rice Recipe
Ingredients
Main Ingredients
- 1 cup long-grain white rice
- 1 can condensed French onion soup about 10.5 oz
- 1 can beef broth about 10.5 oz
- 1 stick unsalted butter cut into slices
- 0.5 tsp garlic powder
- 0.25 tsp ground black pepper
- 0.5 tsp salt to taste
- 0.25 cup chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a medium-sized baking dish, combine the rice, French onion soup, and beef broth.
- Place the slices of butter evenly over the top of the rice mixture.
- Sprinkle the garlic powder, black pepper, and salt over the mixture.
- Cover the baking dish with foil and bake in the preheated oven for about 60 minutes.
- Remove from the oven, fluff the rice with a fork, and garnish with chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
