Stick of Butter Rice (ORIGINAL VIRAL RECIPE)
If you’ve ever wondered what recipe officially launched Melissa Jo Real Recipes into the world… this is the one. Stick of Butter Rice! The BEST side dish you will ever MAKE! Want to make it a meal? Try my Stick of Butter Chicken & Rice or my Stick of Butter Beef & Rice!
Back in 2020, I was just five recipes into posting on TikTok. I filmed this super simple rice bake with a stick of butter, a can of beef consommé, a couple cans of French onion soup, and somehow… it hit 10 million views.
And that was it — my life changed. People made it for holidays, weeknights, potlucks, and I knew right then I wanted to keep creating real, simple, insanely delicious recipes for busy people who love good food.
Since then, the “Stick of Butter” series has grown — I’ve now made:
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But THIS is the original. The one that started it all. The viral recipe I still make today — because not only is it nostalgic… it’s seriously that good.
👝 How to Store Leftovers
Fridge: 3–4 days in airtight container
Reheat: Microwave or 300°F oven, add splash of broth if dry
Freezer: Up to 3 months
🔄 Substitutions & Variations
| Swap | Notes |
|---|---|
| Parmesan cheese | Works if you can’t find Locatelli |
| Unsalted butter | Just add a pinch more salt if needed |
| Fresh mushrooms | Sauté first — won’t have liquid, so add ¼ cup extra broth |
| Brown rice | Does not work — different cook time + liquid ratio |
| Add-ins | Sliced onions, Worcestershire, or fresh thyme on top |
Tips for Perfect Stick of Butter Rice
Don’t stir too much — keeping the rice distributed but not overmixed helps it bake evenly
If using glass instead of ceramic, check 5–7 minutes earlier
Locatelli gives a salty, nutty, punchier flavor than Parmesan — highly recommended
Tight foil = tender rice; loose foil = crunchy edges (also yum)
🤔 Common Questions
Not the same. The depth of flavor comes from the soups.
Yes — use a 9×13 and increase bake time to 1 hr 10–15 mins.
Stick of Butter Rice
Ingredients
Method
- Preheat oven to 375°F. Grease an 8×8 or 9×9 baking dish.
- Add rice straight into the dish — no rinsing needed.
- Pour in the beef consommé, French onion soup, and both cans of mushrooms with the liquid.
- Melt butter and pour it evenly over the top. Don’t overmix — a gentle “swish” or light zhuzh with a spoon is all it needs.
- Top with grated Locatelli Pecorino Romano cheese.
- Cover tightly with foil and bake 1 hour.
- Check to see if there’s excess liquid. If so, bake uncovered 8–10 more minutes.
- Fluff with a fork and serve!
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I don’t like mushrooms, can I just leave that out? Or should I substitute something else?
Absolutely! 😄 If you don’t like mushrooms, you can leave them out completely and the recipe will still turn out great. The liquid from the mushrooms does add a tiny bit of moisture, so if you skip them, just add an extra splash (about ¼ cup) of beef broth or water to make sure the rice has enough liquid to cook.
Some yummy swap ideas if you do want to replace them:
• 🧅 sautéed onions or shallots
• 🥫 a little extra French onion soup
• 🧄 jarlic or roasted garlic cloves
• 🥩 diced cooked beef tips (for extra beefy flavor!)
Hello, is boil in the bag rice considered instant rice?
Yes! Because it’s par cooked!
Can you make this in a crockpot?
Now you know I’m gonna figure it out!! I’ll be testing over holiday! I’ll update my blog when I figure out exact method to get best result! Stay tuned! 🙂
Can you make this ahead of time then just warm it up in the oven or will it not be as good?
You can fully cook! And heat up! But, definitely best served freshly baked!