Stick of Butter Rice seems to be all the rage lately. If you do a search, you will find various recipes for it all over the internet. People are raving about it and once I saw that it uses common pantry staples that I almost always have on hand I knew I had to give it a try to see if all the hype and five star reviews were warranted.
My first attempt produced a rather salty dish but the overall flavor profile was very tasty so gave it a second try. I added a can of sliced mushrooms and some mushroom seasoning to increase the umami flavor of the dish. Those two additions upped the flavor profile significantly! But then I am a mushroom loving fool so when ever I have the opportunity to add them to a dish I toss them in. You can certainly leave out the mushrooms, but seriously, why would you want to do that?
I also substituted one of the cans of condensed soup with a can of water. This reduced the saltiness significantly, which was my families chief complaint the first time I made it.
Preheat oven to 425℉. Grease casserole dish.
Place uncooked rice in casserole dish.
Add, garlic powder, onion powder, mushroom seasoning and black pepper.
Add the can of beef consommé and a can of water to the casserole dish.
Stir gently to combine.
TIP: Most recipes you will find online call for two cans of condensed soup. I reduced the number of cans of beef consommé from two cans to one can. We felt the dish was much too salty for our taste, so using one can of consommé and one can of water significantly reduced the saltiness but still retained all the yummy beefy flavor.
Add sliced mushrooms, including the water in the can.
Gently stir to combine all the ingredients.
Slice a stick of butter into pats. Add the pats of butter on top.
Cover with foil and bake for 40 minutes.
Remove foil and bake for another 20-30 minutes or until rice is tender and all the liquid has been absorbed by the rice.
Remove from oven and allow rice to sit for 5-10 minutes before serving.
Once you get it in the oven it’s time to fire up the grill and get some protein going on the barbecue. Try it with one of my favorites; The Best Juicy And Tender, BBQ Hoisin Chicken Thighs. They are FABULOUS!
It’s also the perfect side to a Drunken Beer Can Chicken cooked on the grill. If you’ve never tried this method of grilling an entire chicken, it’s high time you did!
For one of the easiest meals ever, toss some ribs in your slow cooker and make these Fall Off The Bone, Tender, Slow Cooker, Barbecue Ribs. Just pop the ribs in the oven for a few minutes after you pull the rice out of the oven to get them nice and saucy. Serve with a big pile of napkins!
I love the ease of stirring all the ingredients together in the dish it cooks in; making cleanup a breeze. I also love that once you pop it in the oven to bake you have plenty of time to focus on whatever you’re preparing as the main dish. This has quickly become a go to side for me this summer. Be sure to give this recipe a try. Once you make it you’ll understand why it has become an internet sensation.
Mushroom Stick of Butter Rice
Equipment
- Oven safe casserole dish.
Ingredients
- 1 cup uncooked long grain white rice
- 1 can beef consommé condensed soup
- 1 can water
- 1 stick butter
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp mushroom seasoning
- 4 oz can of sliced mushrooms
Instructions
- Preheat oven to 425℉.
- Grease casserole dish.
- Place uncooked rice in casserole dish.
- Add, garlic powder, onion powder, mushroom seasoning and black pepper.
- Stir in beef consommé.
- Add sliced mushrooms, including the water in the can.
- Gently stir to combine all the ingredients.
- Slice stick of butter into pats.
- Add pats of butter on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 20-30 minutes until rice is tender and all the liquid has been absorbed by the rice.
- Remove from oven and allow rice to sit for 5-10 minutes before serving.
Did You Make This?
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Colossians 3:17
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