Stick of Butter Rice

This savory, buttery rice that fluffs to perfection after baking in the oven is sure to become one of your all-time favorite rice dishes. Rice baked in homemade French onion soup takes plain old rice to the next level of deliciousness.

Course Side Dish

Cuisine Asian, Southern

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 578kcal

Author Imma

Ingredients

3 tablespoons olive oil
3 large white onions, thinly sliced into half moons
2 tablespoons all-purpose flour
½ cup white wine
2 bay leaves
2 cloves garlic, minced
2 teaspoons fresh thyme, minced
3½ cups beef stock
Salt and pepper to taste
1 cup long grain white rice, uncooked
1 stick butter, cut into cubes

Instructions

In a Dutch oven, add olive oil and cook sliced onions on medium heat for 15-20 minutes.
Reduce the heat to low and let it cook, stirring constantly until the onions reach a deep rich brown color or are caramelized.
Add the flour and cook for 1-2 minutes, enough to remove the raw flour taste.
Stir in the wine while scraping the bottom of the pan to remove browned bits.
Throw in the bay leaves, garlic, and thyme, and give it a quick stir.
Add beef stock, and bring to a boil. Then simmer for another 10-15 minutes uncovered—season with salt and pepper. Adjust to taste and take out the bay leaves.
While your onion soup is simmering, preheat your oven to 400℉ (205℃).
You should have about 2½ cups of onion soup.
To an 8"x8" baking dish, add the rice and 2½ cups of onion soup and stir well.
Top with cubed butter, then cover with foil and bake for 30 minutes.
Remove foil, fluff to evenly distribute the rice and bake for another 30 minutes.
Enjoy your stick of butter rice on its own or as a side to your favorite veggies or proteins.

Notes

Grease your baking dish if you're worried about it sticking. I haven't had an issue with this, but the butter doesn't melt as soon as it goes in the oven. So there is a slight possibility the rice could stick. If you suspect this might happen, just give the dish a quick once over with your favorite non-stick cooking spray.
You can use a round 9-inch baking dish if you don't have an 8-inch square dish.
Don't skip the foil. Cooking 30 minutes covered and 30 minutes uncovered is the key to evenly cooked, moist rice, so no cheating. If you cook it uncovered the whole time; your rice will likely dry out.
Give it a good fluff before serving. As it cools, the top of the rice can become a little dry or at least less moist than the bottom. Fluffing the rice will help redistribute the moisture before you serve.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition