A bowl of butter rice garnished with herbs with a spoon in it, next to a salt shaker and a block of butter on a marble countertop with a yellow cloth underneath. There's also a bay leaf next to it
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Butter Rice

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If you like rice with your butter, then butter rice is for you! Rich flavorful, and family-friendly this stick of butter rice will have you eating out the pot!

Not sure what side to make for today’s dinner? Butter Rice is the answer! You’ve got long-grain white rice, onions, chicken stock, some bay leaves, and a good amount of butta. That’s it! It isn’t cooked rice with a little bit of butter stirred in – it’s rice cooked IN butter, so good you can eat it plain straight from the pot. Would you judge me if I say I’ve been there? C’mon, I bet once you make this butter rice recipe, you’ll be doing the same!

A plate of butter rice with a side of almond green beans, with a yellow cloth napkin, a salt shaker and a bowl with more rice in the background

Buttered rice is my go-to side dish for busy nights – or any night, really. We eat it at least 3 times a week. I mean, it’s completely foolproof (as long as you follow the recipe), and so easy to make it’s ridiculous. I am a rice snob, there, I said it. I need it to be perfectly cooked and won’t let anyone else in my house make it. When I tell you that I make buttered rice almost daily I am not joking. It’s easy, I don’t have to stand over the pot and watch it, and my kids love it. Plus, rice is so versatile and can be served with any main dish!

Butter Rice Overview

Cuisine Inspiration: American
Number of Ingredients: 5 (excluding water, salt & pepper)
Feeds: A family of 6+
Total Cook Time: 25 minutes
Primary Cooking Method: Sautéing and Simmering
Dietary Info: Gluten-Free (but check your chicken base to make sure!)
Key Flavor: Buttery & savory
Skill Level: Beginner

Notable mentions

  • All Ages Love It: There’s something about the buttery richness of this rice that wins everyone over, from the littlest kiddos to the grown-ups. My kids have been fans since they could barely use a spoon!
  • Friendly on the Wallet: Let’s talk bang for your buck—this butter rice recipe is it. You’re probably already stocked up on most of what you need, and even if you’re not, you don’t need pricey ingredients. Butter and rice are pretty cheap, and when you’re feeding a big family, cost efficiency is a must!
  • One-Pot side dish: Who loves washing dishes? Not me (seriously, do not look at my kitchen right now). That’s a perk of this butter rice; it all comes together in just one pot. More time to eat, and less time scrubbing pots and pans.
  • Flavor That POPS: It’s not just the butter. The bay leaves, the sweetness of the onion, and that savory chicken bouillon come together in a way that’s just… Chef’s kiss. No one likes bland rice, not even kids.

Ingredients to make Butter Rice

  • Butter: We’re making butter rice, so butter is mandatory. Go for unsalted butter so you can play around with the saltiness to get it just right.
  • Onion: To add that perfect amount of caramelized sweetness and depth of flavor to the rice.
  • Long Grain White Rice: Long grain is great because it stays fluffy and separates easily. It’s the perfect texture for soaking up all that buttery goodness.
  • Chicken Bouillon + Water (or Chicken Stock): Instead of plain water, we’re jazzing things up with chicken bouillon dissolved in 3 cups of water. This adds a rich flavor that plain water just can’t. Of course, if you have chicken stock on hand, feel free to substitute it directly for the water and bouillon combo.
  • Salt & Freshly Ground Black Pepper: A teaspoon of salt (adjust to taste) and a half-teaspoon of freshly ground black pepper to enhance the flavors.
  • Bay Leaves: These lil’ guys add a layer of flavor that makes the rice feel a bit more fancy. If you don’t have any on hand, don’t stress. The buttery rice will still be yummy!
Overhead shot of ingredients to make butter rice on the table before cooking

How to make Butter Rice

  1. Melt butter in a small saucepan over medium heat. Once melted, toss in the chopped onions, sautéing until they become soft and clear; if you want to let them get a tad caramelized, I highly recommend it!
  2. Pour in the rice, giving it a good stir to fully coat the grains with the buttery mix.
  3. Dissolve the chicken bouillon in the water and pour it in the saucepan. Season with salt and pepper and add the bay leaves.
  4. Give everything a thorough stir, then cover the pot, and let it simmer. Allow the rice to cook until it’s fluffy and all the water has been absorbed. Once the rice is cooked, remove the bay leaves, fluff the rice with a fork to separate the grains, and serve warm.
A step by step image collage on how to make butter rice with melting the butter on a saucepan and adding onions, sauteeing the onions, adding the rice and the rest of ingredients, and cooking them
  • Try Different Rice: Brown rice is great for an earthier taste and it packs in more fiber, though it does take a bit longer to cook make sure to follow the instructions on the bag. Basmati or jasmine rice also taste amazing cooked in butter.
  • Use bone broth: Switch out the chicken bullion for bone broth (or vegetable broth if you need a vegetarian option). I love adding bone broth to rice when I can, so I don’t always use the bullion.
  • Sprinkle Some Paprika: If you want a bit of color, a teaspoon of paprika while you’re cooking the onions does the trick.
  • Garlic It Up: Garlic lovers, this one’s for you! Add a couple of minced garlic cloves with the onions to create a garlicky butter rice.
  • Cheese, Please: Just before serving, sprinkle some freshly grated Parmesan over the top of your white rice with butter. The heat from the rice will melt the cheese, giving you even more creaminess and richness.

Tips for making the best white rice with butter

  1. Give Your Rice a Quick Rinse: While it’s not a must, rinsing your rice briefly under cold water before cooking can help get rid of any little bits of debris or even the odd bug that might have snuck in.
  2. Keep the Heat in Check: Keeping the heat low and steady ensures your rice cooks evenly without getting that dreaded burnt bottom layer. Be patient!
  3. Do NOT, I Repeat Do NOT open the lid while cooking: The fastest way to ruin rice is by opening the lid while cooking. The steam is also cooking the rice at the same time as the water or broth in the pot. Letting the steam out can ruin a batch of rice faster than you can, say, butter rice.
  4. Let It Rest: After your rice is done cooking, take it off the heat, but leave it covered for about 5 minutes. This lets the rice absorb any remaining steam and moisture, making it all fluffy and perfect.
A bowl of fluffy butter rice sprinkled with herbs on a white marble surface, accompanied by a yellow napkin, with bay leaves and a serving of green beans and rice visible in the background

How to store & reheat Butter Rice

Storing this butter rice is as easy as scooping it into an airtight container and popping it in the fridge. That’s pretty much it! When you want to enjoy it again, you can warm it up on the stovetop or in the microwave. On the stove, keep it on low heat, stirring occasionally. In the microwave, give it a stir halfway through heating to make sure it warms up evenly. If it’s looking a little dry, just splash in a bit of water or broth to bring it back to life.

How long will Butter Rice last in the fridge?

You can store your buttered rice in the fridge for about 3 to 4 days. Just make sure it’s tightly packed in that airtight container.

Can I freeze buttered rice?

Yup, you can freeze butter rice! Spread it out on a baking sheet to cool down quickly and evenly, then transfer it into freezer bags or containers and press out as much air as you can to prevent freezer burn. It will keep well for about 1 to 2 months.

What to serve with Butter Rice

Frequently asked questions

What if I don’t have Better Than Bouillon?

Don’t sweat it! If you don’t have Better Than Bouillon, you can use any chicken or vegetable broth you have on hand.

Is this recipe suitable for meal prep?

Definitely. It keeps well in the fridge for 3-4 days, and you can reheat portions throughout the week. Just remember to add a little water or broth when reheating to keep it moist!

Is it possible to make butter rice in a rice cooker?

You bet! Start by sautéing your onions in butter, then transfer them to your rice cooker. Add the rice, water (or broth), bay leaves, salt, and pepper, then let your rice cooker do its thing.

Overhead shot of a plate of butter rice with a side of almond green beans, with a yellow cloth napkin and a bowl with more rice in the background

You’re gonna love making this Butter Rice! It’s simple to make and even easier to clean after, all in one pot. You can toss it next to whatever you’re having, and it just works. Plus, it’s kind on your wallet, which is always a bonus if you have a big family (here!). So grab a pot and let’s get this rice rolling!

More Easy Sides & Snacks:

I want to hear from you! If you try this easy Butter Rice recipe or any other of my easy recipes for big families on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Overhead shot of a bowl of fluffy butter rice garnished with herbs with a spoon in it
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Butter Rice

If you like rice with your butter, then butter rice is for you! Rich flavorful, and family-friendly this stick of butter rice will have you eating out the pot!
No ratings yet
Author Jackie
Servings 8 servings
Course Side Dish
Calories 277
Prep Time 5 minutes
Rest Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

Ingredients
  

  • 1 stick unsalted butter 8 tablespoons
  • ¾ cup yellow onion finely chopped
  • 2 cups long grain white rice
  • 2 teaspoons Better Than Bouillon chicken base
  • cups water
  • 3 whole bay leaves
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon freshly ground black pepper adjust to taste

Instructions

  • Melt butter in a small saucepan over medium heat. Once melted, toss in the chopped onions, sautéing until they become soft and clear, about 3-5 minutes.
  • Add in the rice, giving it a good stir to fully coat the grains with the buttery mix.
  • Dissolve the chicken bouillon in the water and pour it in the saucepan. Season with salt and pepper and add the bay leaves. Give everything a thorough stir. Increase the heat to high and bring to a boil.
  • Once boiling,cover the pot with a lid, reduce heat to low (or between low and medium depending on your stovetops simmer range) and let it simmer for 15 minutes undisturbed.
  • Remove from heat, crack the lid slightly and lit sit for 5 minutes.
  • Remove the bay leaves, fluff the rice with a fork to separate the grains, and serve warm.

Notes

  • Give Your Rice a Quick Rinse: While it’s not a must, rinsing your rice briefly under cold water before cooking can help get rid of any little stones, bits of husk, or even the odd bug that might have snuck in.
  • Keep the Heat in Check: Keeping the heat low and steady ensures your rice cooks evenly without getting that dreaded burnt bottom layer. Be patient!
  • Do NOT, I Repeat Do NOT open the lid while cooking: The fastest way to ruin rice is by opening the lid while cooking. The steam is also cooking the rice at the same time as the water or broth in the pot. Letting the steam out can ruin a batch of rice faster than you can, say, butter rice.
  • Let It Rest: After your rice is done cooking, take it off the heat but leave it covered for about 10 minutes. This lets the rice absorb any remaining steam and moisture, making it all fluffy and perfect.

Nutrition

Serving: 0.75 cup, Calories: 277kcal, Carbohydrates: 38g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 306mg, Potassium: 80mg, Fiber: 1g, Sugar: 1g, Vitamin A: 356IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 0.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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