This retro, buttery rice has stood the test of time. It’s one of my favorite simple side dishes for nights when I don’t want to fuss but still want something comforting and flavorful.
I can’t say exactly where the recipe began — it feels like one of those classic dishes that may have appeared on the back of a can or box decades ago. It’s not an everyday healthy choice, so we save it for occasional treats, but it’s so good it’s worth the indulgence.
Years ago I made this with Campbell’s “double-strength” beef broth, which is no longer available. Regular beef broth wasn’t quite the same, so I now use Campbell’s Beef Consommé with excellent results. The dish is a bit salty, but that richness is part of the appeal. Over time I’ve added a small pinch of herbs and a touch of Worcestershire sauce to deepen the flavor, and those additions harmonize nicely.
The nickname “Stick of Butter Rice” is literal — the recipe calls for a whole stick of butter. Think about it per serving: if you get eight servings from the dish, it breaks down to about two tablespoons of butter per person. That makes it more reasonable, especially when shared rather than eaten all at once.
(What it looks like before going into the oven.)
Note: after baking the dish doesn’t look polished straight from the pan. For casual family meals that’s fine, but for company transfer it to a nice serving bowl and add a garnish like fresh thyme sprigs, green onion curls, or parsley. That simple touch of color makes a big difference.
(After baking. Messy, but irresistible — you will sneak a forkful.)
This beefy rice pairs beautifully with meatloaf, roast beef, pot roast, brisket, liver and onions, shish kabobs, grilled steak, or even burgers. I recently served it with a zucchini, roasted tomato and red pepper meatloaf and it made a fantastic meal.
(Click the original post for the meatloaf recipe.)
You can customize the rice to suit the meal. For an Asian twist, swap Worcestershire for low-sodium soy sauce and add sliced water chestnuts. If you like mushrooms, stir in about a cup of sliced or coarsely chopped fresh mushrooms right after baking; the residual heat will cook them and they help absorb some butter and salt.
To add vegetables, fold in thawed peas or pea pods, cooked chopped broccoli, chopped kale or spinach, or sautéed bell peppers after baking. For Mexican-inspired flavors, mix in sautéed jalapeños or rinsed black beans, then garnish with crumbled cotija or Chihuahua cheese and chopped cilantro.
If you haven’t tried this before, expect a rich, savory surprise. If it’s a nostalgic dish for you, welcome back — it’s easy to save or print the recipe for future meals. This one often becomes a family favorite.
A comforting, old-fashioned side that deserves a place at the table.
Retro “Stick o’ Butter” Beefy French Onion Rice
5 minutes
1 minute
9 minutes
15 minutes
Ingredients
- 1 cup uncooked white rice (do not substitute instant)
- 1 (10 1/2 oz.) can Campbell’s Condensed French Onion Soup
- 1 (10 1/2 oz.) can Campbell’s Beef Consommé (or regular/low-sodium beef broth if you prefer less salt)
- 1/4 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/8 tsp dried thyme, crushed between your fingers when adding
- 1/8 tsp coarse ground black pepper
- 1 stick (1/2 cup) real butter, sliced (salted or unsalted)
- Optional: green onion curls, fresh thyme sprigs, or parsley for garnish
Instructions
- Preheat oven to 350°F.
- Combine the rice, French onion soup, beef consommé (or broth), Worcestershire, garlic powder, thyme, and black pepper in a 1½-quart or 9×9-inch baking dish.
- Slice the butter and arrange the pieces on top of the rice mixture.
- Cover tightly with a lid or foil and bake for 1 hour.
- Remove from the oven and stir to combine.
- Spoon into a serving bowl and garnish with fresh thyme, parsley, or green onion curls if desired.