This retro buttery rice has definitely stood the test of time! And to this day, it is still one of my favorite, simple, go-to side dishes when I don’t feel like messing with anything!
I have no idea where this recipe originated, as I’ve enjoyed this ever since I left my parent’s nest! But it most likely was a featured recipe on the back of a can, bag, or box many, many years ago!
It isn’t the healthiest, so we don’t have it very often, but it’s just so good that it should be enjoyed every now and then! 😉
Years ago, I used to make this with Campbell’s “double-strength” beef broth, but they don’t make those versions anymore. I’ve tried it with regular beef broth, but it just wasn’t as good. So I now make it with Campbell’s Beef Consommé with great results!
A tad salty, but oh so worth it!! I’ve also, over the years, given this recipe a little pinch of extra flavor by adding a few herbs and spices, along with just a tiny bit of worcestershire sauce, that reallyplay nicely with this!
I don’t know if this is it’s actual name, but this rich and beefy rice is fondly nicknamed, “Stick of Butter Rice” for a reason…..yes, there really is a whole stick of butter in there!
But try and think of it this way. You’re not going to eat the whole thing by yourself at one sitting, (as much as you will want to as it’s that good!), so when you break it down into servings, it of course, is much, much less. If you don’t totally pig out on it, been there done that!!, you can get 8 servings, so that’s only 2 tablespoons per person. Not nearly as scary sounding. 😉
(What it looks like before going into the oven.)
Forewarning, after baking, the dish will not look the prettiest. If fixing up plates straight from the stove, or just serving to family on a weeknight, it’s no biggie.
But if you’re planning on serving this on a special day or event, or for company, you’ll want to plan ahead to transfer this into a pretty bowl with a simple garnish of either fresh thyme sprigs, green onion curls or slices, or even just a little bit of fresh parsley.
That little pop of color (and clean bowl) does wonders! 😉
(After baking. Messy, but irresistible! Trust me, you will sneak a forkful!)
This rice is deliciousserved alongside anything from meatloaf, beef roast, pot roast, beef brisket, liver and onions, beef shish kabobs, to grilled steak or even burgers!
I served this alongside my newest meatloaf, and it made for a phenomenal supper!!!
(Click here for the meatloaf recipe!)
You can also add a little extra fun in there, depending on what you enjoy and what you’re serving this with. If serving an Asian-style supper, use low-sodium soy sauce instead of the worcestershire sauce, and add some sliced water chestnuts!
If you enjoy mushrooms, you can add about a cup of fresh sliced or a little coarse chopped mushrooms after baking. Stir them in and let the cooked rice rest for 5 minutes. The rice will be very hot and will cook the mushrooms just right. (*They also help to absorb a little of the butter and salt, too.)
If you’d like to sneak in a few veggies, after baking, stir in some frozen peas or (thawed) pea pods, cooked chopped broccoli, chopped kale or spinach, or even some sautéed chopped red or green bell peppers!
Mexican night? No problem! Stir in some sautéed jalapeños or a few rinsed and drained black beans! Garnish with a little crumbled cotija or chihuahua cheese and chopped cilantro if you’d like!
If you’ve never had this rice before, you’re in for quite a surprising treat! And if this is something that you’ve totally forgotten all about…..you’re welcome! The recipe is right here and easy to print or save to Pinterest for safe keeping. 😉 😀
This will definitely become a new family favorite or a welcome old friend! 😉
Yield: 6 servings Prep Time: 5 minutes Cook Time: 1 minute Additional Time: 9 minutes Total Time: 15 minutes 
Ingredients
Instructions
