Also known as “Church Lady Rice,” this rich and buttery little dish comes straight from the Southern U.S.
Over the years, I’ve explored all kinds of ways to cook rice. From risotto to fried rice, and much in between. Stick-of-butter rice is an easy yet decadent dish that hails from the Southern United States, which I rarely visit. But now that I have a best friend who grew up down South, I have the opportunity—nay, duty—to try a new kind of rice that I wouldn’t have thought up in a million years.
Made by soaking the grains in French onion soup, beef broth, and melted butter, this baked rice dish comes out fluffy and flavorful. It’s even got a golden gloss on it that can make the mouth water with just one glance!
Although it takes time in the oven, the wait is worth it. In this way, it’s kind of like a casserole, but without as much prep work. In fact, stick-of-butter rice is one of the easiest ways to turn plain rice into a rich dish—but on a budget. Thus, it’s ideal for both family dinners and personal lunches. Some even say that leftovers taste better the next day! Whenever or however you serve it, one bowl of this salty rice is more than enough to satisfy.
Is a whole stick of butter really necessary?
I had the same question when my friend first showed me this recipe. “Butter is actually condensed love,” he told me with a goofy smile and an exaggerated Southern drawl. Of course, how much butter you use depends on preference. Stick of butter rice is indeed made with a whole stick, which equates to half a cup when melted. But some chefs like to use less in order to lower both the fat content and oily texture. If this is you, then feel free to use half a stick instead. It’s inevitably up to you and your loved ones, based on how buttery you would like the dish to be.
How do I store leftovers?
Once cooled, stick-of-butter rice can be refrigerated in an airtight container for up to 4 days. For longer storage, transfer it to a freezer-safe container and freeze for 2 months. Thaw it in the fridge overnight before reheating. Then, heat it up on the stove with a splash of broth or water, cooking at medium heat until it’s warm all the way through. Alternatively, you can reheat it in the microwave for 1-2 minutes, stirring intermittently.
Serving suggestions
It’s been a long day, but you’ve got scrumptious stick-of-butter rice in the oven, and a plethora of possibilities for what to pair it with. Keep the effort level low and relaxation high by starting Slow-Cooker Chicken Legs earlier in the day. Then bake some Roasted Beets And Carrots to go with it. Really, you can serve almost any meat and veggie combo with this rice, from Fish Cakes and Crab-Stuffed Mushrooms to Slow-Cooker Beef Brisket and Cabbage Salad. Otherwise, simply garnish your buttery rice with fresh parsley and call it a day. This dish can be down-to-earth or fancy, depending on the occasion.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 can (15 ounces) condensed French onion soup
- 1 can (10.5 ounces) beef broth
- 1 stick unsalted butter, sliced into thin pats
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F. Grease an 8×8-inch baking dish.
- In the baking dish, mix the uncooked rice, condensed French onion soup, and beef broth thoroughly.
- Place the slices of unsalted butter evenly over the top of the rice mixture.
- Tightly cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking uncovered for an additional 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and serve warm, garnished with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment