Holiday Stick of Butter Rice
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Butter and rice, truly, what could be better? If you remember the viral stick-of-butter rice recipe, this is my cozy holiday version, and I honestly think it’s even more delicious.
You still get that buttery, melt-in-your-mouth richness everyone loved, but now with a festive twist: savory beefy flavor plus cranberries, pecans, and fresh herbs for the perfect holiday touch.
And the real key to making this recipe shine? Using U.S.-grown short grain rice. It’s the heart of the recipe, delivering consistent texture, rich flavor absorption, and perfect results every single time.
If you’re looking for more delicious (and simple) rice recipes, check out my Cilantro Lime Rice, Arancini Rice Balls, Rice Pilaf, French Onion Rice Pilaf, or Creamy Wild Rice Soup.
Why You’ll Love This Recipe
- U.S.-grown short grain rice = perfect texture: The short grain rice stays fluffy and separate, even after baking in the oven. It soaks up all the broth and savory flavor without turning mushy.
- Hands-off cooking: Just dump and bake! Everything bakes together in one dish, making this recipe simple enough for weeknights but impressive enough for company. No standing over the stove waiting for the rice to cook!
- Customizable: You can totally skip the holiday mix-ins (especially if you’re trying to make it kid-friendly) or feel free to get creative and add what you love!
- Elevated but simple: This dish might seem (and taste) decadent, but it truly couldn’t be easier, making it the perfect recipe when you want something impressive but doable this holiday season.
Table Talk with Tawnie
I don’t know about you, but by this point in the holiday season, I’m fully in my “give me all the easy recipes” era. This Holiday Stick of Butter Rice has been saving me! It’s unbelievably simple, always turns out warm, buttery, and comforting, and somehow feels special enough for any holiday meal. Or, skip the festive toppings, and it becomes an anytime-of-year side dish that everyone will love!
- U.S.-grown short-grain white rice: For this recipe, I used U.S.-grown short-grain rice. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc. Do not use instant rice for this recipe.
- Onion soup mix: A classic Lipton-style onion soup mix brings all the savory depth and nostalgia to this dish. It melts right into the rice as it cooks, giving you that rich, cozy holiday flavor with zero effort.
- Beef broth: Use a good-quality beef broth for the best flavor (I prefer unsalted). I also love adding a tablespoon of Worcestershire sauce (totally optional, but it adds the most delicious, savory boost and makes the rice taste extra special).
- Butter: You’ll need one full stick of unsalted butter. Since the soup mix already brings plenty of salt, I prefer to use unsalted butter.
- Mix-ins: Dried cranberries, chopped pecans, and fresh herbs add the perfect festive touch! Feel free to swap them out or leave them out entirely if you want a simple, buttery rice side dish that pairs with anything.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add ingredients
Pour the uncooked rice into the dish. Then add the garlic, onion soup mix, thyme, sage, and pepper.
Add the liquids
Pour the liquids into the dish and lightly combine (do not stir thoroughly).
Top with butter & cover
Add the sliced butter across the top. Do not stir. Cover tightly with tinfoil.
Bake
Bake for ~1 hour, until rice is tender and buttery. Tip: If you love crispy rice, bake for 30 minutes with the foil on, then remove the foil for the next 20-30 minutes so the top gets nice and crispy😋
Finish & serve!
Fluff the rice with a fork and stir in your mix-ins. Serve warm and enjoy!
Expert Tips/Variations
- Seal it tight: When covering with foil, crimp the edges well so steam stays locked in. This is what helps the rice cook evenly and absorb all the flavor. If you
- Crispy top: If you love crispy rice, you can bake for 30 minutes with the foil on, and remove the foil for the next 20-30 minutes to get a slightly crispy top.
- Check halfway: Every oven runs differently. Give it a peek around the 45-minute mark to see if a splash more of broth might be needed.
- Mix-ins: To make this rice extra festive, I mixed in dried cranberries, pecans, and herbs to my rice dish. However, you can totally skip the mix-ins if you just want a plain rice side dish, or add whatever you think sounds good!
- Double it: Feel free to double this recipe and bake it in a 9×13 pan.
Storage / Freezing
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
- Reheating: Leftovers reheat beautifully; just add a splash of broth when reheating.
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Holiday Stick of Butter Rice
Ingredients
- 1 cup U.S.-grown short grain rice (uncooked (do not use instant rice))
- 1 packet onion soup mix (Lipton-style)
- 4 cloves garlic (pressed through a garlic press)
- 1/4 tsp. black pepper
- 1/2 tsp. fresh thyme
- 1/4 tsp. ground sage
- 2 cups unsalted beef broth
- 1 Tbsp. Worcestershire sauce (optional, but so good!)
- 1/2 cup unsalted butter (sliced)
Mix-ins:
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- Fresh parsley or thyme
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven: 375°F. Lightly butter a small baking dish or spray with nonstick spray (8×8-inch or similar).
- Add ingredients: Pour the uncooked rice into the dish. Add garlic, onion soup mix, thyme, sage, and pepper.1 cup U.S.-grown short grain rice, 1 packet onion soup mix, 4 cloves garlic, 1/2 tsp. fresh thyme, 1/4 tsp. ground sage, 1/4 tsp. black pepper
- Pour in liquids: Pour broth and Worcestershire over everything. Gently combine, but do not stir it thoroughly.2 cups unsalted beef broth, 1 Tbsp. Worcestershire sauce
- Top with butter and cover: Scatter sliced butter across the top. Do not stir. Cover tightly with foil1/2 cup unsalted butter
- Bake: Cover tightly with foil and bake for ~1 hour, until rice is tender and buttery. Optional: you can bake for 30 minutes with the foil on, and remove the foil for the next 20-30 minutes to get a slightly crispy top. Start Timer
- Finish: Fluff with a fork and stir in cranberries, pecans, and herbs.1/4 cup dried cranberries, 1/4 cup chopped pecans, Fresh parsley or thyme
- Serve: Serve warm and extra buttery!
Notes
- Double it: You can double this recipe if desired and bake it in a 9×13 pan.
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
- Reheating: Leftovers reheat beautifully; just add a splash of broth when reheating.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
