Stick of Butter Baked Rice

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection! Also try No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites. …

Stick of Butter Baked Rice

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!

Also try No Peak Chicken and Rice Casserole or Easy Sausage and Rice Casserole for more baked rice favorites.  They are both simple to make and smell amazing as they cook in the oven!

Finished stick of butter rice in a white dish.

Stick of Butter Baked Rice

Looking for the perfect side dish to create a comforting family meal?  This stick of butter rice recipe is super easy and turns out fluffy and flavorful every time.  The French onion soup adds a sweet depth of flavor along with the butter that is so rich an makes the rice so moist and soft.  It is both filling and delicious!

This will be a family favorite rice that you will find yourself making with everything!  It is so versatile and even picky eaters will go crazy over it!  Just toss 4 simple ingredients together, cover it with foil, set it in the oven, and you are done!  This is a must try rice recipe that is SO good!

Rice Ingredients:

Just 4 basic ingredients incorporate together so well to make the best rice ever!  It is both crowd-pleasing and easy to make.  You will want to make this rice over and over!

  • Long grain rice: Do not use instant rice.
  • French onion soup: Adds sweet and savory onion flavor to the rice.
  • Beef broth: Keeps the rice moist as it cooks, resulting in soft and fluffy rice.
  • Butter: Sliced and mixed together with the onion soup, beef broth, and butter.

How to Make Baked Rice:

This amazing recipe is so simple and comes together so quickly.  Start by stirring all your ingredients together, then place the dish in the oven where it will bake to perfection.   The delicious smell will fill your home while you wait.  When it is done, just fluff, serve, and enjoy!

  1. Prep: Preheat oven to 425 degrees.
  2. Combine Ingredients: In a 8×8 or 2 quart dish add the rice, French onion soup, beef broth, and butter.
  3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork and serve!

Stick of butter rice prepped and ready to be put in the oven.

Variations for Butter Rice:

You can leave this rice plain for a perfect kid friendly, savory rice.  Or load it up with some favorites like crumbled bacon or mushrooms.  Either way, this rice will turn out to be the star of the meal and will feel more like the main dish than a side.

  • Add ins: Sliced mushrooms, bacon crumbles, or diced onions.
  • Serve with: Parmesan Chicken Tenders, Smothered pork chops, Crock Pot pork chops.
  • Toppings: Parmesan cheese sprinkled on top adds a nutty flavor that is perfect with this rice.
  • Rice: Use wild rice or brown rice instead of white rice.  Tip: Brown rice may take longer to cook.
  • Soup: Swap out the French onion for cream of mushroom soup.
  • Sauces: Add in soy sauce, Worcestershire sauce, or beef consomme for even more flavor.

Storing Stick of Butter Rice:

This rice is also awesome as a take and bake meal option.  Prepare the rice in the dish but do not bake.  Cover with aluminum foil that has baking instructions written on it.  Take it to a friend or family member to bake and enjoy.  They will be so amazed at the flavor!!

To store already baked rice, cool rice to room temperature before packing it in a sealed container.  If you store your cooked rice in the refrigerator, it will be good for up to 6 days.  Or, to keep it longer, freeze it for up to 6 months.

Close up on finished stick of butter rice with a spoon.

More Family Favorite Rice Recipes:

  • Cauliflower Fried Rice
  • Better than Takeout Chicken Fried Rice
  • Cheesy Zucchini Rice
  • Cranberry Pecan Sweet Potato Wild Rice Pilaf
  • Quinoa Fried Rice
Print

Stick of Butter Baked Rice

Stick of Butter Baked Rice is soft and fluffy rice that is loaded with sweet, rich flavors from onion soup and butter.  It is quick and easy to prep and bakes in the oven to perfection!
Course Side Dish
Cuisine American
Keyword baked rice, butter baked rice, stick of butter baked rice, stick of butter rice
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 People
Calories 186kcal
Author Alyssa Rivers

Ingredients

  • 1 cup long grain rice not instant
  • 1 14 ounce can French onion soup
  • 1 14 ounce can beef broth
  • 1/2 cup butter sliced

Instructions

  • Preheat oven to 425 degrees. In a 8x8 or 2 quart dish add the rice, French onion soup, beef broth, and butter.
  • Cover with foil and bake for 30 minutes. Remove foil and bake for 30 more minutes. Remove from oven, fluff with a fork and serve!

Nutrition

Calories: 186kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 10mg | Iron: 1mg

 

 

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3 Foods I’m Going to Start Eating

ast week I shared my 3 most surprising lessons from my continuous blood glucose monitor experiment. I was pleasantly surprised by the response. So here are some other lessons which are changing the way I eat. 3 Foods I’m Going to Start Eating 1. Puff Pastry Years ago I used to make puff pastry on […] The post 3 Foods I’m Going to Start Eating appeared first on Stonesoup.

3 Foods I’m Going to Start Eating

Last week I shared my 3 most surprising lessons from my continuous blood glucose monitor experiment.

I was pleasantly surprised by the response.

So here are some other lessons which are changing the way I eat.

3 Foods I’m Going to Start Eating

1. Puff Pastry

Years ago I used to make puff pastry on the regular. Given that it’s 50% butter, I was wondering if the fat content would be enough to offset the blood sugar rise you’d expect from the flour.

So I made some fish pot pies with puff pastry lids.

I kept my pastry serving small at around 50g (2oz) (no problems finding takers for the extra).

Was pleasantly surprised that the pastry caused only a modest increase around 8pm (see graph below).

While I wouldn’t recommend pastry every day. It’s something I’ll cook from time to time. Curious to see what will happen if I replace some of the flour in the pastry with almond meal.

2. Lentils

I’ve already shared how a large bowl of Lentil Soup caused a late night spike.

But a modest serve of Lentilotto (like risotto but made with red lentils) was a-OK (see graph below). So I’m enjoying lentils again about once a week.

2. Homemade Ravioli

I love making this almond pasta for the boys as it’s much more nutritious than dried pasta with the egg and almond meal. And cooks in 2 minutes.

But it does still contain flour, so I haven’t been eating it.

Super excited to test a batch of lamb shank ravioli using Almond Pasta.

Again, I kept my serving modest (didn’t weigh it). And there was no major spike (see graph below).

So if you come to my place on the weekend, I might just cook up a batch of ravioli.

NOTE: The large spike on the left is from lentil soup the previous evening. The slight increase at 9pm is from the ravioli.

The Larger Servings of Protein Experiment

After reading about gluconeogenesis and the concept that our bodies are able to convert protein in to glucose, I’ve been very conservative with my protein serving sizes.

I was keen to see what would happen if I ate an extremely high protein meal.

So one night I had a 300g (10.5oz) fish steak with a side of canned mackerel 75g (3oz) and a few salad leaves. Definitely not a recipe I’ll be sharing any time soon.

Interestingly my blood sugar had a modest spike around 11pm (see below) even tough I had eaten practically no carbs for dinner at 6.30pm.

Planning to experiment with this further but currently thinking that modest serves of protein (around 150g / 5oz) are best for stable blood sugar.

More on my diabetes journey

  • 6 Surprising Lessons from Having Gestational Diabetes
  • 3 most surprising lessons from my continuous blood glucose monitor.
  • Is restricting your diet really bad?
  • How to Cater for Different Diets Without Cooking Multiple Meals
  • How I Got Pregnant at Age 43 (even though I have PCOS)
  • 3 Reasons I LOVE Eating Low Carb
  • 3 Biggest Mistakes of Low Carb Bakers

What about you?

Is there anything you’ve reintroduced to your diet recently? Any experiments you’d like me to do?

Let me know in the comments below.

As always, have fun in the kitchen!

With love,
Jules x

The post 3 Foods I’m Going to Start Eating appeared first on Stonesoup.

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