Stick Butter Rice Side (Printable Version)

Rich butter and broth infused rice baked to tender perfection with savory notes.

# Ingredients:

01 - 200 grams long grain white rice

02 - 283 milliliters beef broth (one 10-ounce can)

03 - 283 milliliters condensed French onion soup (one 10-ounce can)

04 - 113 grams unsalted butter, thinly sliced (one stick)

01 - Preheat oven to 220°C. Lightly grease an 20x20 cm baking dish with cooking spray to prevent sticking.

02 - Place long grain white rice, beef broth, and condensed French onion soup into the baking dish. Stir thoroughly to combine evenly.

03 - Distribute thin slices of unsalted butter evenly over the rice mixture. Cover the dish with foil to retain moisture during baking.

04 - Bake covered for 30 minutes. Remove foil and continue baking for an additional 30 minutes until rice is fully cooked and tender.

05 - Remove from oven and serve hot to enjoy the rich, buttery flavor and creamy texture.

01 - Butter should be evenly placed over the rice to ensure consistent flavor absorption.

02 - To achieve a golden, crispy top, broil the rice uncovered for 2-3 minutes at the end, watching carefully.

03 - Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.