Stick of Butter Baked Rice
A rich, buttery, and foolproof side dish that’s crispy on top and perfectly tender inside.
Ingredients:
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1 cup long-grain white rice (uncooked)
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1 (10.5 oz) can condensed French onion soup (or cream of mushroom soup for variation)
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1 (10.5 oz) can beef broth (or chicken/vegetable broth)
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½ cup unsalted butter (1 stick), sliced into pats
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Optional: ¼ tsp black pepper, garlic powder, or fresh herbs
Instructions:
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Preheat oven to 425°F (220°C).
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Combine rice, soup, and broth in an 8×8-inch baking dish. Stir gently.
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Top with butter pats, evenly distributed across the surface (do not stir in).
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Bake uncovered for 30–35 minutes, or until rice is tender and the top is golden-crispy.
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Let rest 5 minutes, then fluff with a fork before serving.
Tips:
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For extra flavor: Sauté ½ cup diced onions or mushrooms before adding rice.
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Crispier top: Broil for 1–2 minutes at the end (watch closely!).
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Variations: Substitute wild rice or add Parmesan cheese.
A decadent, old-school favorite with minimal effort! 🧈🍚
