Stick of Butter Rice

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

RICE – Long-grain white rice works best because it stays fluffy and absorbs all the buttery, savory goodness without turning mushy. Avoid short-grain or instant rice, which can become too soft and lose texture during baking. If you want a nuttier flavor, basmati rice is a good alternative, but the cooking time may need slight adjusting.

BUTTER – This is what makes the dish so rich and flavorful. Using a full stick ensures the rice gets that deep, buttery taste. Unsalted butter is best since the onion soup mix already contains salt, but if you only have salted butter, you can cut back slightly on the soup mix to balance it out.

ONION SOUP MIX – This adds instant flavor with minimal effort. It seasons the rice with a mix of onion, garlic, and savory broth flavors that develop beautifully as it bakes. If you prefer to make your own, you can mix dried onion flakes, beef bouillon granules, garlic powder, and a pinch of paprika.

BROTH – Chicken broth gives the rice extra depth and keeps it from drying out. You can use homemade or store-bought, but go for a low-sodium version if you want more control over the salt level. Beef broth is another great option if you want a slightly deeper, heartier flavor.

GARLIC – Fresh minced garlic adds a warm, slightly sweet flavor that pairs perfectly with the buttery richness. If you’re in a pinch, garlic powder works too—just use about ½ teaspoon instead of fresh. Sautéing the garlic in butter before adding the broth helps bring out its best flavor.

CHEESE – Parmesan melts into the rice, adding a slightly nutty, salty finish that takes this dish up a notch. If you want a different twist, shredded cheddar or Gruyère will work too, creating a creamier, more indulgent texture.

PEPPER – A little black pepper balances out the richness of the butter and cheese. Freshly ground pepper is best for a touch of warmth without overpowering the dish. If you like a bit of heat, a pinch of red pepper flakes is a great addition.

PARSLEY – A fresh sprinkle of parsley at the end brightens up the dish and adds a pop of color. If you don’t have fresh parsley, dried works too, but use less since dried herbs have a more concentrated flavor. Chopped chives or green onions also make great alternatives for a little extra freshness.

How To Make Stick of Butter Rice

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it just as good the next day.

FREEZE – Let the rice cool completely before storing it in a freezer-safe container. It keeps well for up to 3 months. When ready to eat, thaw in the fridge overnight for the best texture.

REHEAT – Add a splash of chicken broth to prevent drying out, then warm in the microwave in short intervals, stirring in between. For the best texture, cover with foil and bake at 300º Fahrenheit for about 15 minutes.

MAKE AHEAD – Assemble everything in the baking dish, cover tightly, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking as directed.

More Easy and Delicious Recipes with Rice

Chicken and Rice Casserole

Dirty Rice With Sausage

Stuffed Peppers

Chicken Thighs and Rice

Chicken Broccoli Rice Casserole

Mint Rice

Serving Suggestions

TARRAGON CHICKEN – Creamy, herb-infused tarragon chicken pairs beautifully with this rice, bringing in a touch of freshness to complement the deep, savory flavors.

STEAK BITES – Slow cooker steak bites are tender, flavorful, and effortless, making them a great main dish alongside this baked rice. The rice soaks up the juices from the steak, adding even more flavor.

BAKED PORK CHOPS – Juicy pork chops with a crispy, golden-brown crust balance out the soft, buttery rice for a hearty dinner that feels like home.

ROASTED VEGETABLES – Carrots, broccoli, or even roasted tomatoes bring a fresh contrast to the rich rice.

Recipe Success Tips

USE THE RIGHT RICE – Long-grain white rice is the only way to go here. It stays separate and fluffy, soaking up all that buttery, savory broth without getting mushy. If you try using short-grain or instant rice, you’ll end up with a sticky mess. If you want to swap in basmati or jasmine rice, reduce the broth slightly since they don’t absorb as much liquid.

SEAL THE FOIL TIGHTLY – If the foil isn’t snug, steam escapes, and the rice won’t cook evenly. This can leave some grains undercooked while others turn mushy. Press the foil tightly around the edges of the baking dish so the rice steams properly. If you peek inside before the 45-minute mark, you’ll lose that trapped moisture, so resist the urge to check!

DON’T SKIP THE PARMESAN – Stirring the cheese in at the end does more than just add flavor—it helps bind the rice together slightly, making it rich and creamy. If you mix it in too early, it can clump up or lose some of its bold taste. Want a twist? Try shredded Gruyère or a little sharp cheddar for an extra punch.

LET IT REST BEFORE SERVING – Pulling it straight from the oven and digging in might seem tempting, but giving it 5 minutes to sit helps the rice finish absorbing the liquid. If you serve it too soon, it may seem a little too wet. This short wait time makes all the difference in texture.