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Holiday stick of butter rice recipe served in a green bowl with fork.
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Holiday Stick of Butter Rice

This Holiday Stick of Butter Rice uses the viral stick-of-butter recipe but with a festive holiday twist. It’s buttery, warm, and incredibly easy to make. The perfect side dish for any holiday meal!
Course Side Dish
Cuisine American
Keyword holiday stick of butter rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 461kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Preheat oven: 375°F. Lightly butter a small baking dish or spray with nonstick spray (8x8-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
    Side-by-side image of adding the rice and ingredients to baking dish.
  • 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
    Side-by-side image of adding the liquids and gently stirring.
  • Top with butter and cover: Scatter sliced butter across the top. Do not stir. Cover tightly with foil
    1/2 cup unsalted butter
    Side-by-side image of adding the slices of butter then covering tightly with tin foil.
  • 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
    Rice baked in casserole dish.
  • 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
    Side-by-side image of fluffing rice with a fork then adding dried cranberries, pecans and herbs.
  • Serve: Serve warm and extra buttery!
    Stick of butter rice in green bowl with fork.

Notes

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
  • Double it: You can double this recipe if desired and bake it in a 9x13 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

Serving: 1serving | Calories: 461kcal | Carbohydrates: 47g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 521mg | Potassium: 211mg | Fiber: 2g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg