Description
This Stick of Butter Baked Rice recipe offers a rich, buttery flavor with perfectly cooked long-grain white rice baked in the oven. Combining simple pantry ingredients like chicken broth, garlic powder, and onion powder, this comforting side dish is easy to prepare and pairs well with a variety of main courses.
Ingredients
Scale
Rice and Butter
- 1 cup long-grain white rice
- 1 stick (1/2 cup) unsalted butter, cut into pieces
Liquids
- 1 can (14.5 oz) chicken broth (or vegetable broth)
- 1 1/2 cups water
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the rice evenly and thoroughly.
- Prepare the Baking Dish: In a 9×9-inch baking dish, add the uncooked rice and spread it evenly across the bottom of the dish to ensure uniform cooking.
- Add the Butter: Distribute the stick of unsalted butter, cut into pieces, evenly on top of the rice. This will melt during baking, infusing the rice with rich buttery flavor.
- Add Broth and Water: Pour the chicken broth and water over the rice and butter. Then sprinkle in the garlic powder, onion powder, salt, and pepper. Stir gently to combine all ingredients evenly.
- Bake: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 1 hour, allowing the rice to absorb the liquids and cook to perfection.
- Fluff and Serve: After baking, carefully remove the foil and fluff the rice with a fork to separate the grains. Serve warm as a delicious buttery side dish.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Adjust seasoning with salt and pepper after baking as needed.
- Use a tightly sealed foil cover to prevent moisture loss and ensure fluffy rice.
- Leftover rice can be refrigerated for up to 3 days and reheated with a splash of water.
- You can add herbs like parsley or thyme after baking for added freshness.
