Stick of Butter Baked Rice

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I’m always hunting for those under-the-radar side dishes that don’t scream for attention but silently steal the show. That’s exactly what Stick of Butter Baked Rice does. It’s humble in ingredients yet rich in flavor, and I love how effortlessly it comes together in the oven while I focus on prepping the main course.

What gets me every time is the transformation that happens in the oven. With just a few pantry staples—rice, a stick of butter, broth, and seasonings—this dish emerges golden, nutty, and buttery in all the right ways. It’s the kind of comfort food that makes you want to scoop just a little more… and then a little more again.

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Why You’ll Love This Stick of Butter Baked Rice

This rice dish nails the trifecta: simple, flavorful, and hands-off. You’ll only need a handful of ingredients and one baking dish. The butter caramelizes the rice just enough on top, while the inside stays fluffy and packed with umami from the broth. It’s a fantastic side for any protein—from roast chicken to grilled veggies—and kids usually devour it without question.

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What Kind of Rice Should I Use for Stick of Butter Baked Rice?

The best rice for Stick of Butter Baked Rice is long-grain white rice—specifically plain, uncooked rice such as jasmine or basmati. These types maintain their structure during baking and absorb flavor without becoming mushy. Avoid using instant or parboiled rice; they cook too fast and won’t deliver the same tender-yet-fluffy texture. If you’re going for a slightly nuttier bite, basmati is an excellent pick.

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Options for Substitutions

Whether you’re tweaking for dietary needs or simply working with what’s on hand, here are a few substitutions that keep this dish delicious:

• Butter Alternatives: Swap out the butter for ghee or plant-based vegan butter. It changes the flavor slightly but keeps the dish rich and satisfying.
• Rice Variety: While long-grain is ideal, medium-grain rice works in a pinch, though it may result in a slightly stickier texture.
• Broth Choices: Chicken broth adds the most flavor, but beef or vegetable broth are also solid options. For a milder flavor, you can mix half broth and half water.
• Add-ins: If you want to elevate the dish, toss in a handful of caramelized onions, mushrooms, or peas before baking.
• Low-Sodium Needs: Use unsalted butter and low-sodium broth if you’re watching your salt intake—you can always season to taste after baking.

These small changes let you keep the essence of the dish while adapting it to what you like—or what’s in your pantry.

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Ingredients for This Stick of Butter Baked Rice

Each ingredient in this dish plays a distinct and crucial role in delivering that perfect balance of texture and flavor:

• Long-Grain White Rice
  This is the backbone of the dish. It cooks up fluffy and holds its structure well without becoming sticky or mushy.
• Unsalted Butter
  The namesake of the recipe, butter infuses the rice with richness and creates a golden, slightly crispy top layer that’s irresistible.
• Beef Broth (or Chicken Broth)
  Instead of water, broth adds deep umami and savory depth, turning plain rice into something with real personality.
• Worcestershire Sauce
  Just a tablespoon or two enhances the savoriness, adding a subtle tangy complexity that amplifies the beefy undertones.
• Garlic Powder
  A pinch of garlic powder offers a warm, rounded flavor that blends into the background and complements the butter beautifully.
• Salt and Pepper
  Essential for balancing and elevating the overall taste—don’t skip them even if you’re using a flavored broth.

These few ingredients join forces in the oven to make magic with almost no effort.

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Step 1: Preheat and Prep Your Dish

Start by preheating your oven to 425°F (220°C). Grab a medium-sized baking dish (an 8×8 or 9×9-inch pan works well). No need to grease—it’s going to be swimming in butter.

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Step 2: Add the Rice and Seasonings

Pour 1 cup of long-grain white rice directly into the baking dish. Sprinkle in 1 teaspoon of garlic powder, a dash of salt and black pepper, and 1–2 teaspoons of Worcestershire sauce, depending on how bold you want the flavor.

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Step 3: Pour in the Broth

Carefully pour 2 ½ cups of beef broth (or chicken broth) over the rice and seasonings. Stir gently with a fork to make sure the rice is evenly distributed and not clumped.

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Step 4: Add the Butter

Slice ½ cup (1 stick) of unsalted butter into pats and lay them evenly across the surface of the liquid. As the dish bakes, the butter will melt and baste the rice from the top down.

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Step 5: Cover and Bake

Cover the dish tightly with foil and place it in the oven. Bake for 30 minutes to allow the rice to absorb most of the broth.

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Step 6: Uncover and Finish Baking

After 30 minutes, remove the foil and return the dish to the oven. Continue baking uncovered for 15–20 minutes until the top begins to turn golden and slightly crisp around the edges.

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Step 7: Fluff and Serve

Let the rice rest for about 5 minutes out of the oven. Fluff it gently with a fork, allowing the buttery top layer to mix in with the steamy, savory bottom. Serve warm.

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How Long to Cook the Stick of Butter Baked Rice

The total cooking time for this dish is 45 to 50 minutes, broken down into two stages:

• First 30 minutes covered: This allows the rice to absorb the broth and cook evenly without drying out.
• Then 15 to 20 minutes uncovered: This final stretch lets the butter brown slightly on top, giving the rice that signature toasted edge and richer aroma.

A brief 5-minute rest after baking helps the rice settle and finish steaming.

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Tips for Perfect Stick of Butter Baked Rice

• Don’t Skip the Covering Step: Baking the rice covered at first is crucial. It traps steam, ensuring the rice cooks all the way through without becoming crunchy or uneven.
• Use Hot Broth If You Can: Starting with warm broth helps speed up the cooking process and gives more consistent results.
• Lay Butter Evenly: Even distribution of butter ensures every bite of rice gets that same rich, buttery taste and slight top crisp.
• Resist Over-Stirring: Only stir once when combining ingredients, then let it bake undisturbed. Stirring too much can release too much starch and make the rice gummy.
• Check Rice Doneness Before Removing: If the top looks done but the center is still a bit firm, tent it with foil and give it another 5–10 minutes.
• Add a Garnish: A little sprinkle of fresh parsley or chives before serving adds color and a touch of freshness.

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Watch Out for These Mistakes While Cooking

• Using Instant or Quick-Cook Rice
  These types will overcook and fall apart, resulting in mushy or uneven texture. Always stick to regular long-grain white rice for best results.
• Skipping the Foil Cover
  The first baking phase must be covered to lock in moisture. Skipping this step leads to dry, undercooked rice and uneven texture.
• Not Distributing the Butter Evenly
  If the butter isn’t laid out in pats across the surface, some parts of the rice will miss that golden, rich top layer that defines the dish.
• Using Cold Broth
  Pouring cold broth into the dish can delay cooking and may affect texture consistency. Warm or room-temp broth speeds things along.
• Overseasoning the Broth
  If your broth is already salted, go light on the added salt—it’s easy to go overboard, especially with Worcestershire in the mix.
• Opening the Oven Too Often
  Each peek releases heat and steam, which can mess with cooking times. Trust the process and check only once when removing the foil.

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What to Serve With Stick of Butter Baked Rice?

Grilled Chicken Thighs

The smoky, charred flavor of grilled chicken pairs beautifully with the buttery richness of the rice.

Roast Beef or Steak

Savory red meat elevates this humble side into a hearty, satisfying meal.

Pan-Seared Salmon

For a lighter protein, salmon adds a fresh contrast that works well with the umami tones of the rice.

Steamed Broccoli

The crisp, green bite of broccoli complements the soft, savory rice and adds color to your plate.

Baked Pork Chops

Juicy, seasoned pork chops are a natural match with the buttery, slightly crisped top of the rice.

Sauteed Mushrooms

Earthy and savory, mushrooms layered over the rice turn this into a comfort-food feast.

Garden Salad

A light salad with a vinaigrette cuts through the richness and balances the meal.

Fried Eggs

Surprisingly satisfying, a couple of fried eggs on top turn leftovers into a satisfying breakfast or lunch.

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Storage Instructions

Stick of Butter Baked Rice stores exceptionally well, making it perfect for meal prep or leftovers.

• Refrigerator: Transfer the cooled rice to an airtight container and refrigerate for up to 4 days.
• Freezer: You can freeze it for up to 3 months. Place in a freezer-safe bag or container. For best texture, thaw in the fridge overnight before reheating.
• Reheating: Warm in the microwave with a splash of broth or water to keep it from drying out. Cover loosely to trap steam. Alternatively, reheat in a 350°F oven for about 15–20 minutes.

Avoid reheating more than once, as the rice can become too dry or lose its fluffy texture.

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Estimated Nutrition

Here’s a general breakdown per serving (assuming 6 servings total):

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 450mg (varies with broth used)
• Carbohydrates: 28g
• Fiber: 0.5g
• Sugars: <1g
• Protein: 3g

These numbers may vary slightly depending on the specific brands of broth and butter you use. For a lighter version, use reduced-fat butter and low-sodium broth.

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Frequently Asked Questions

What kind of rice is best for this recipe?

Long-grain white rice, like jasmine or basmati, is ideal. It cooks evenly and stays fluffy. Avoid using instant or parboiled rice.

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Can I use brown rice instead?

You can, but it requires more liquid and a longer cooking time—closer to 60–70 minutes. You may need to test for doneness and adjust the broth accordingly.

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Is it okay to reduce the amount of butter?

Yes, though it will slightly change the flavor and texture. You can use half a stick (¼ cup) for a lighter version, but the full stick gives the best richness.

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Can I make this dish dairy-free?

Absolutely. Swap the butter for a plant-based butter substitute or even olive oil. Just know the flavor will be a bit different, less creamy and nutty.

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How do I prevent the rice from coming out dry?

Make sure you cover the dish tightly with foil during the first baking stage and use the correct ratio of broth to rice. Warm broth helps, too.

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Can I double the recipe for a crowd?

Yes, double everything and use a 9×13-inch baking dish. The baking time may need a slight increase—check for doneness after 50 minutes.

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Can I add vegetables or meat to the dish?

Definitely. Peas, mushrooms, or cooked ground beef can be stirred in before baking. Just don’t overload it or it may affect how evenly it cooks.

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Does the rice reheat well?

It reheats wonderfully. Add a splash of water or broth to restore moisture, and microwave or warm it in the oven.

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Conclusion

Stick of Butter Baked Rice is the kind of recipe that surprises you. It takes simple ingredients—ones most of us have on hand—and turns them into a warm, comforting dish you’ll keep coming back to. Whether you serve it with a hearty roast or a light salad, this baked rice quietly anchors the plate with buttery depth and savory satisfaction.

If you’re looking for a low-effort, high-reward side dish, this one absolutely deserves a place in your regular rotation.

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