Stick of Butter Rice (No Peek Rice)
A savory side dish with rich notes of beef broth, caramelized onions and butter this easy stick of butter rice comes together in a single pan with hardly any effort at all. Kick boring white rice to the curb and add a little something special to your weeknight dinner menu with this no peek rice recipe!
One of my pantry staples has always been rice because it’s so easily adaptable. It’s almost a universally perfect side dish that my whole family loves, which is almost unheard of in a large family.
How many times have you spent wondering what’s for dinner? You’ve probably settled on, or at least considered, an entree, but what to do about sides? You’ve got to serve a complete meal.
Good ol’ rice, always there to save the day and goes with practically anything. If you have a sauce laden dish, it’s perfect to serve because it will soak up any juices absorbing the flavors.
Sometimes though rice can be the star of the show all on it’s own. Nothing’s a better example of this than our stick of butter rice.
A few easy ingredients are all that stands between you gorgeous golden brown rice dish that tastes like a bit of heaven in every bite.
Keep this recipe handy for busy nights when you need an easy side dish that pairs perfectly with virtually any entree!
Ingredients Needed
Five simple ingredients is all you need for this easy rice recipe.
That wasn’t a typo, only five!
You’ll need:
- Rice – White rice. For the best results you want to use a long grain variety like jasmine or basmati that have quicker cooking times and absorption rates.
- Condensed Soup – One can of condensed French onion soup and one can of beef consume
- Butter – A whole stick of butter. I recommend using unsalted butter since the salt content in the other ingredients is already high, and you don’t want the dish to be too salty when everything’s combined.
- Worcestershire Sauce
The ingredient list may seem small and it’s simple, but it makes for crazy flavorful rice. Once you’ve gathered all of your ingredients you’re ready to begin!
How To Make
My favorite recipes always start (and end!) with a single dish, and this easy side dish is no exception.
Start by lightly greasing an 8×8″ baking dish with non stick spray then spread the rice evenly out over the bottom.
Empty both cans of condensed soup into the dish, then sprinkle the Worcestershire sauce over top. There’s no need to stir, just dump and go.
Place the pats of butter evenly out over top of the mixture. Next cover the dish with foil pressing it tightly all around to seal.
A tight seal is important, and is crucial to the dish turning out properly.
Don’t be tempted to take a peek while it’s cooking. You’ll let the built up steam escape, resulting in under cooked or crunchy dry rice.
Bake the stick of butter rice at 425 degrees for 45 minutes, and remember no matter how tempting it is don’t open the oven or peel back the foil and peek.
Carefully remove the foil and bake for 15 minutes more.
Fluff the rice with a fork, serve warm, and enjoy!
Stick of Butter Rice In The Slow Cooker
Sometimes my oven is already full and overworked, but this Mama still needs to round out dinner. That’s when I can put my trusty crockpot to work to get the whole job done.
It’s super simple to make this stick of butter rice recipe in the slow cooker (or crockpot- whichever you call it!). Although it does require a little bit of babysitting, unlike when it’s done in the oven.
Add all of the ingredients to the bowl of the slow cooker, just as instructed in the original recipe. Cover and cook the rice on low for 2-4 hours, checking every thirty minutes or so after the first hour.
Check to see if the rice is fluffy and cooked, or if the mixture needs to continue cooking.
If the liquid has reduced significantly before the rice is done, you may need to add in a little extra. That’s ok, and you can use either beef broth or plain water- both will work just fine!
Instant Pot Pressure Cooker Instructions
While we usually bake this in the oven, and have provided slow cooking instructions, this cooks up just as well in the pressure cooker. Use whichever appliance, or method, is more convenient for you
Start by adding the rice to the insert of your pressure cooker- we use the Instant Pot brand. Then add all of the other ingredients, EXCEPT the butter.
Gently stir to mix the soups and rice together. Add the butter slices evenly out over top. Put the lid on, turn to close, and make sure the vent is set to seal.
Using the rice button, on low pressure, cook the rice for 12 minutes. If you don’t have a rice cooker setting, you can use the manual (or pressure cook) setting for 12 minutes at low pressure.
Careful to avoid any hot steam, turn the valve to venting & perform a quick release. Once all the steam’s been released, stir & fluff the rice using a sturdy spoon.
That’s it- your rice is perfectly done & ready to serve.
Make It A Meal
Speaking of rounding things out, some nights are busier than others. I don’t have time for a full sit down dinner with a main course and several savory sides. I need a one pot, one stop dinner that everyone can agree on. Oh, and it must include some sort of vegetable.
That’s another reason I adore this easy rice recipe- it’s always there for me, whatever the occasion. The kids love it when I throw in some chopped cooked chicken and steamed broccoli.
You don’t even have to cook them separately. You can add two uncooked chunked chicken breasts and broccoli florets directly in with the uncooked rice. Everything will cook together.
I’ve also used stew beef and a handful (or two) of freshly sliced baby bella mushrooms. It’s so good! It’s also one of the few times even the pickiest son will happily eat mushrooms.
Can I Double The Recipe?
This recipe easily doubles to feed a hungry crowd. I’ve even tripled it once or twice for Holiday dinners.
If doubling, you’ll want to switch to a 9×13 inch baking dish instead of the 8×8 originally called for. When tripling it, I’ve used a 3 quart casserole dish with great success.
Tips & Tricks
- For best results use a long grain variety of white rice such as basmati or jasmine.
- Make sure the dish is sealed tightly with foil; however, be careful because foil can have very sharp edges. The seal is important to trap the steam which ensures the rice cooks properly. Otherwise it will escape and leave behind crunchy, undercooked rice.
- You’ll sometimes also hear this rice referred to as ‘No Peek’, and there’s a good reason for that. Fight the urge, ignore the temptation and do not take a ‘peek’ until the entire cook time has elapsed.
- This dish can be made three different ways: baked in the oven, in the slow cooker, or in the Instant Pot pressure cooker. Use whichever method works best for you.
Other Easy Rice Recipes
Change things up, and kick boring white rice to the curb. Make this stick of butter rice instead and bake flavor into every single grain.
It’s easy enough for any night of the year, but tastes fancy enough to fit any occasion!
- Buttered Bacon Crunch Rice
- Cheesy Zucchini Rice
- Easy Mexican Rice
- Copycat Rice A Roni
- Greek Lemon Rice
- Yellow Basmati Rice
If you’ve tried this STICK OF BUTTER RICE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Stick Of Butter Rice
Ingredients
- 1 cup jasmine rice
- 1 10.5 oz can condensed French onion soup
- 1 10.5 oz can condensed beef consume
- 1 stick butter (8 tbsp) sliced into 8 pats
- 1 tsp Worcestershire sauce
Instructions
- Lightly grease an 8x8" baking dish with non stick cooking spray. Spread the uncooked rice evenly out over the bottom.1 cup jasmine rice
- Empty the cans of condensed soup evenly out over top. Sprinkle the Worcestershire sauce out over top.1 10.5 oz can condensed French onion soup, 1 10.5 oz can condensed beef consume, 1 tsp Worcestershire sauce
- Place the pats of butter evenly out over top of the rice mixture.1 stick butter
- Cover the dish tightly, sealing it with aluminum foil.
- Bake at 425 degrees for 45 minutes. Remove the foil from the dish, and bake an additional 15 minutes.
- Let the dish rest 2-3 minutes before serving.
Notes
- For best results use a long grain variety of white rice such as basmati or jasmine.
- Make sure the dish is sealed tightly with foil; however, be careful because foil can have very sharp edges. The seal is important to trap the steam which ensures the rice cooks properly. Otherwise it will escape and leave behind crunchy, undercooked rice.
- You'll sometimes also hear this rice referred to as 'No Peek', and there's a good reason for that. Fight the urge, ignore the temptation and do not take a 'peek' until the entire cook time has elapsed.
- This dish can be made three different ways: baked in the oven, in the slow cooker, or in the Instant Pot pressure cooker. Use whichever method works best for you.
Nutrition
Yummy. Great post & recipe Thanks for sharing on fiesta friday #270
This is my kind of recipe… simple!! We love rice with our dinners too! And I have all of the ingredients in my pantry…. :) I’ll be trying it soon and let you know how it went. Thanks!
I can’t wait to hear back, Tess!
Does it have to be jasmine rice? We usually use California Rose white rice. Just wondering if that would cause a problem.
No it doesn’t. We’ve also used basmati. I’m not familiar with that particular brand, but if it’s a rice with a similar cooking time to the recipe then it should be just fine. Enjoy!
Ooohhhh, this sounds absurdly delicious! Have you tried doubling the recipe? I have a 14×10 lasagna pan and think it’d be perfect for a double batch!
I haven’t before, simply because I haven’t needed to- but this recipe can easily be doubled for a crowd. Your lasagna pan, or even a 9×13 inch baking dish, should work well.
Raw or cooked rice ?
Never mind – I see it in the instructions !
If you wanted to make a whole pan meal, could you add porkchops or chicken to this? What would you have to add to do that? Just wondering, it sounds delish.
You could add either. You may need to let it finish cooking uncovered for a few minutes though.
I always add baked or boiled chicken to mine and I don’t have to add any other products. I use same amount of products and just add cooked chicken.
This was delicious and so easy. Even my son who doesn’t like rice enjoyed it.
Don’t you love it when you find something so simple & easy that’s even picky eater approved?!
Could you make this in an instant pot?
I believe that you absolutely can. It’s on my list to test out this week, and I will update the post with the perfect method for the pressure cooker when I’m done.
Can you use instant rice and could you add frozen vegerables?
I never use instant rice, so I’m not sure- but I’d worry it would cook to quickly without absorbing all the liquid properly. You can absolutely add vegetables, frozen ones too. The post includes some of our favorite ways ti incorporate veggies to make it more meal-like.
Delicious and easy! We turned this into a meal by adding beef. My hungry boys gobbled it up! I’m definitely adding this into our recipe rotation!
Can I use long grain brown rice?
I haven’t, but several readers have said they used brown rice with yummy results!
What kind of meat can you add for an entree? Or can you add meat in while it’s cooking or add after cooking?
You must’ve missed it while scrolling, Jane- there’s a whole in depth paragraph in the post about how to turn this rice into a meal and what meats you can add, when, and how :)
Why so much butter? I would think you could use so much less.
It’s just the way ‘stick of butter’ rice has always been done. Never thought to try it any other way really. I’m sure you could cut the butter down some though without affecting the overall flavor or cooking process. I’d try it with 1/3 cup instead of the traditional half and go from there.
So I was the one who questioned why so much butter. I made it with half a stick of butter but next time I will add another 1/4 C. of liquid. The melted butter adds just enough liquid that you must replace the butter with an equal amount of liquid. Very tasty!!
When you add stew beef do you put it in raw and it cooks in the rice?
Since this is basically French Onion soup rice I assume I could add cheese, when do you suggest I add it? During the last 15 minutes you bake it uncovered, but I’m afraid the cheese would burn in that time.
That should be fine, and it shouldn’t burn in that amount of time. Love the idea of adding a bit of swiss too, to really embrace the ‘french onion’ flavor.
When doubling it do you just double everything?
Yep!
I making this for the first time for my husband and I were both in late 60s so we only need half of this recipe. Should I bake it less time would it be faster??
Even when you halve the recipe, the cook time will remain the same :)
hi could I use cauliflower rice?
Do I need to adjust the cooking the time/ time for a quadruple batch?
I’m so sorry about my typo. I meant to say; should I adjust the time/temp for a quadruple batch?
Thank you for your help.
I’ve only made a double batch before, and the time and temperature both worked the same as written. I’d suggest making two double batches and baking them in separate dishes to ensure it cooks perfectly.