Now that I have discovered how to make this Stick of Butter Rice, I will never go back to making it “the regular way.” Wow, wow, and then some. It’s because of the butter, of course. Wait until you try this!
Some people be like, “Go easy on this rice because it’s so high in fat because of the butter!” But Laura be like, “What a great and delicious way to add good fat to a whole grain carb dish!”
I’m not a huge fan of empty carbs, which turn to sugar in our bodies, which offer little if any nourishment, and therefore can turn to fat in our bodies as they try to serve some sort of purpose for us. So if there’s any reason to go easy on this rice, it is because our bodies don’t need loads of carbohydrates or grains for nourishment (unless we are avid athletes with rigorous daily workouts).
As for me? I enjoy this wonderfully flavored, high fat rice in small quantities with a large side of veggies and a delightful portion of meat.
The flavor of this rice, though!!! Wow, you must try it. Between the broth, the onion, and the butter (the obvious MVP of this dish), I think you’ll be like me and decide to never go back to making plain rice again!
See how simple this Stick of Butter Rice is?
Measure uncooked rice and minced onion into a baking dish. Cut butter into pats and add to rice.
Add salt and chicken broth and stir.
Cover and bake in a 350 degree oven for one hour. Your job here is done.
We love serving some sort of shredded meat with this rice, such as:
- Hawaiian Crock Pot Chicken
- Simple Overnight Saucy Crock Pot Chicken
- Simple Overnight Melt-in-Your-Mouth Beef Roast
- Simple Barbecue Beef Roast
- Simple Hawaiian Beef Roast
- Simple Crock Pot Salsa Shredded Beef
Those are our favorites, though this Stick of Butter Rice makes a great side dish with just about any meal!
Enjoy the simplicity of this wonderful dish! Once you try it you’ll never go back!
Stick of Butter Rice
- 2 cups brown rice (uncooked)
- 4 cups beef or chicken broth
- ¼ teaspoon sea salt
- 2 Tablespoons dry minced onions
- 1 stick of butter (1/2 cup)
- Measure rice, broth, salt, and onions into a 9x13 inch baking dish and stir.
- Cut a stick of butter into 8ish "pats" and spread over the dish.
- Cover dish and bake in a 350 degree oven for 1 hour.
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Those with high cholesterol or people with autoimmune disorders that prevent your body from properly processing fats need to be wary of such recipes. I plugged this recipe into http://www.verywellfit.com nutrition calculator and set the servings at 6. The calculator states there would be 18 grams of fat, in one serving, which is 23% of the recommended total fat for a day. Saturated fat is 10.3 grams which is 52% of the recommended amount for a total day.
Have you tried this with white rice?
Oh, yeah! Leftover brown rice with lots and lots of butter is one of my favorite foods.
No, but I think it should work. I wonder if you’ll need to adjust the baking time though as white rice typically cooks faster?
I made this recipe this week and my family loved it. I added frozen spinach. I served it with chicken sausage. Thanks!
We tried this tonight and found it quite tasty!
I had light brown rice (which is partially milled and cooks in 20 minutes on the stove-top), so I started checking it at about 20 minutes and then every 10 or 5 until the liquid was mostly absorbed. I wish I had more carefully kept track of the minutes, but I’d say it was done in about 45 minutes and definitely under an hour.
LOVE getting these healthy fats into our diet! Thank you!
This looks wonderful Laura! I wonder if you could substitute a couple of tablespoons of your French onion mix as well? Might be even more tastier ?
Ooh, that’s a great idea!
-Bethany (Laura’s assistant)
Any idea if this will work on long-grain white rice?
I believe it works!
I did it last night with Jasmine rice and your measurements (2 cups of rice to 4 cups of water… I used water because I didn’t want to cover up the flavor of the jasmine rice, 2 scant tsps. of salt and half a stick of butter in pats on top) and it took 30 minutes at 400. Hope that helps!
I wonder how long it would take in the crock pot? Mine cooks really hot so I do most things on “low”. I guess I could just experiment one day. Thanks for this recipe though! Just what we want.
I have a bunch who love it when I dump some frozen peas into the rice after it’s cooked. Just stir and let sit a few minutes to soften & warm them up.
I’ve never tried it but I love the idea!
I have high cholesterol so I use real butter sparingly. Same for my beloved bacon. Well, and red meat in general. When I eat low carb / high fat diets, which are so easy, my cholesterol shoots from the ‘normal’ 225ish’ to 360… I do love many of your recipes and am currently doing the take 10 which is really fun, but I will stick to my veggie fried white rice with the cut-up leftover chicken from last night, as you suggested. I may still try your butter rice recipe, though, because my peeps just don’t like brown rice. Maybe this recipe will convert them and still be okay for me in a very small quantity. Thanks, Laura!
Laura,
Have you ever tried this with wild rice? I wonder how this would do
I haven’t tried it but I think it should work great!