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Famous Butter Rice
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My Famous Butter Rice is seriously the best! Add a few simple ingredients to make the most buttery, delicious rice you’ve ever had!
Butter Rice Recipe
So, here lies the recipe that a lot of you have been asking about on social media {mostly Instagram}! It’s time for my famous butter rice recipe! This recipe is always a hit because the secret is butter, folks you can’t go wrong with that. Perfect as a side dish to meaty meals like Steak on the Stove or Baked Chicken Legs. Enjoy!
Main Ingredients Needed
You’re only 6 ingredients and 30 easy peasy minutes away from my Famous Butter Rice! Here’s what you’ll need:
- Butter – hello, this is called butter rice, is it not? Mainly for flavor and sauteing.
- Yellow Onion – this is to add delicious oniony flavor. It’s subtle and blends into the rice.
- Long Grain White Rice – this is what I used but feel free to use brown rice, just note that the taste. texture and cooking time will vary.
- Good Quality Chicken Stock – I like the stocks in a box, but the bouillon pastes and powdered cubes work great too! You just have to be careful about the sodium levels. Taste as you go and don’t add too much salt.
- Salt and Pepper – like mentioned above, to taste.
- Bay Leaves – these are used for flavor and are taken out right before serving.
Love rice? Try making rice a full meal with these recipes: Broccoli Cheese Rice Casserole, Creamy Chicken Wild Rice Soup, Baked Pesto Chicken & Rice Casserole, and Salsa Verde Chicken & Rice Skillet.
How to Make Butter Rice
-
Melt butter over medium heat in a large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
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Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
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Turn heat off rice, but keep on a hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves and serve as desired. Top with dried parsley flakes {optional}.
Leftovers
If you are using white rice this Butter Rice Recipe can stay good for up to 6 days in the fridge and up to 6 months in the freezer.
Alternatively, if you are using brown rice for this recipe, it will last up to 5 days in the fridge and 2 months in the freezer.
Either way, make sure you are staying safe by keeping a watchful eye on your rice. If your rice is hard, smelly, moldy, and/or oily (more than just the butter), throw it out!
More Rice Recipes to Try!
- Cilantro Lime Rice
- Make-Ahead Brown Rice for the Freezer
- Easy Fried Rice Recipe
- Wild Rice Stuffing Recipe with Bacon
- Taco Rice
More Favorites from Lauren’s Latest
This Butter Rice Recipe is a crowd favorite and I’m sure you’ll love it too! The printable recipe card is below, have a good day friend!
Butter Rice
My Famous Butter Rice is seriously the best! Add a few simple ingredients to make the most buttery, delicious rice you've ever had!
Ingredients
- 1/3 cup butter
- 1/2 medium yellow onion finely diced
- 1 1/2 cups long grain white rice
- 3 cups good quality chicken stock* or vegetable broth
- salt & pepper to taste
- 2-3 bay leaves
Instructions
- Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
- Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
- Turn heat off rice, but keep on the hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves, and serve as desired. Top with dried parsley flakes {optional}.
Notes
*I like the stocks in a box, but the bouillon pastes and powdered cubes work great too! You just have to be careful about the sodium levels. Taste as you go and don’t add too much salt.
Nutrition
Calories: 459kcalCarbohydrates: 63gProtein: 9gFat: 17gSaturated Fat: 10gCholesterol: 46mgSodium: 396mgPotassium: 288mgFiber: 1gSugar: 3gVitamin A: 475IUVitamin C: 1.4mgCalcium: 33mgIron: 0.9mg
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This is such a great recipe and so easy. We make it often. It pairs well with most dishes.
This was absolutely delicious! I’m definitely making this more regularly. So simple ; so tasty!
Great recipe served it with grilled salmon topped with a little bit of honey. This will be a regular pairing in my house
This is my absolute only way I will make my rice! We love it! My question is what is the best way to reheat this?
Make sure you measure your rice with a dry measuring cup and your stock with a wet. Some people forget that.
does “some people* mean you?
This recipe is simple to make and tastes amazing!
Perfect! I used deer broth from this years harvest and added some herbs de provence. It made this taste like it was from a fancy restaurant. Just added this recipe to my recipe box!
I have to comment because we’ll, it has been awhile since you’ve had a comment and I simply have to chime in.
I have been making this rice about 2 years. I forget what I was cooking at the time but it NEEDED a side of rice and I *gasp* hate rice. It is so boring! So Google lead me to this. My family loves it! We make it all the time. Plain, yes. In lieu of noodles, yes. With poke bowls, yes. Even I love it! In fact, it has been a long day here and we are eating it as our meal tonight, main dish!
Locally it’s known as Jessica’s famous butter rice. And in all honesty, I simply smile and say thank you! So thank you Lauren for starting a love of rice in me! Thank you for sharing the best side ever! We love it!
Absolutely delightful!!! Thank you so much. This has been bookmarked & saved to my favorite pages list.
Loved this rice. Thanks for sharing. Anytime I make rice, regardless of the recipe, I always put a tablespoon of oil plus 1/4 teaspoon of salt into the liquid. It really enhances the flavor whether you’re cooking plain rice or flavored rice. This is the way Indian rice is cooked. I also seasoned the rice with salt, pepper, garlic powder and All Purpose seasoning of choice. I forgot to put in the Bay Leaves. Next time.
I would not recommend covering the pot while bringing it to a boil. It will surely boil over and take out your burner and make a mess. Leave the cover off so you can see and hear when it starts to boil. Once it starts boiling, lower to a simmer, then cover and let cook for 15 minutes, turn it off and let it sit for 10 minutes, then fluff.
First time making this.. absolutely delicious and easy recipe to follow.. a definite keeper..
This rice HAS potential if you cut the butter by half. I know the name is ” butter rice”, but it is way way too rich… what a waste. I made it w the chicken kebabs which were ok. I should have trusted my instincts and cut down on the butter. Leaving this post so someone else will read and won’t have to throw out the rice like i will do tonight !
This is so delicious made exactly as printed!!!
I cut the recipe down to 1/3 cup rice (my single-serving size) and adjusted everything accordingly. This is the buttered rice recipe that I have been wanting! It’s got great buttery flavor. I had it with a steak I smothered in butter and seared. When I removed the steak from the pan, I put the cooked rice in and used it to deglaze the skillet. I thought it might stick, but I was quick enough that it didn’t. The flavor is divinely sublime, even addicting. Thank you for posting it.
Or just use ghee and not ruin the starches in the rice.
This was soooo good—very different. I toasted the rice with the onions which gave it a little nutty flavor. Excellent recipe, Lauren.
Brings back childhood memories, from a Lauren to a Lauren thank you!
From SW Louisiana ?
I did the recip of butter rice so good thank you
Hey Lauren, wondering if you’ve tried this in the Instant Pot yet? If so, what did you do? Thanks so much!
This recipe really is amazing! A great way to spruce up the traditional boring rice recipe!
My raw white rice was soaked in water for 5 mins. beforehand. To soften it and it’ll cook easier. Then the whole lot was cooked in my rice cooker which saved time and effort. But I forgot the Bay leaves. Still everyone said it was good.
It was served with oven roasted tamarind chicken. Everyone liked the pairing. Thanks Lauren.
I used home cook d chicken stock.
So good and easy! A great way to change it up without adding additional effort and time. I will definitely be making this again.
I made this on a whim for my in-laws and it turned out so yummy. They also loved it. I will be repeating this one for sure! Thank you so much!
We have been making this rice almost weekly since you first posted it. I can’t remember if I ever commented before about it- but if anyone has ever wondered if this can be done in an IP, the answer is yes! I use the rice setting @12 minutes. Comes out perfect every time 🙂
This recipe is awesome.
Made this for dinner tonight along with the Honey Mustard Chicken and it was the perfect rice. So delicious. My husband had thirds!!!
This rice is incredible! Been on my list to try for so long and I wish I hadn’t waited. Served with grilled pork chops, grilled zucchini, and green salad. Would be good alongside just about anything. Will be making again soon!
Hi Lauren,
This looks delicious! I was wondering – the rice to liquid ratio seems higher than what I’ve experienced with rice (I usually do 1 1/4 cup water for 1 cup of white rice). Just wondered if there’s a reason for the increase in liquid and if you’ve noticed the recipe being liquidy in the end, or if the onions are perhaps a factor (soaking up that extra liquid). Thanks in advance!
What kind of rice do you use? I typically use uncle ben’s long grain white rice which is a 2:1 ratio. Most white rice is a 2:1, unless its instant or quick cooking.
I tried this tonight & LOVED it (great flavor). However, I doubled all proportions & it turned out really mushy (like a rice pudding almost). I’m wondering where I went wrong :/. I used long grain white rice & measured it with a rice measuring cup.
Too much cook
Hello from Malaysia. It’s fasting month now. So i decided to pair my take home KFC with this home made butter rice for our breakfast this evening. Soooo delicious i could just eat the rice on it’s own!
Thanks for sharing and making butter rice possible for me.
Love
Made this for the first time tonight and it’s absolutely delicious! Can the leftovers be frozen?
Hello, I tried this recipe yesterday and it came out great. I did use white basmati rice, and followed the package instructions for the liquid ratio. Kept everything else the same. Stopping by to give a Thank You!
Love this, and make fried rice with the leftovers!
Pretty good Lauren, thanks! I served this with salmon and it has a just so much tastier than plain rice. I made this in my rice cooker, so I stirred it twice while cooking and I used the same amount of broth that I would normally use in cooker; which is far less than stovetop. I will make again, but I’ll sub out the Bay leaves for a fresher tasting herb to see how that works; like thyme, parsley or chives or possible omit it altogether.
I love your recipes. Seriously! Made this in my rice cooker/ steamer. I added all the ingredients from the recipe and let it cook. Came out great!
I so miss the taste of butter rice. Always got those Lipton side rices but the food fascist have killed off the taste. I’m the only one here that eats rice so minute rice is my way. I have a half bag of real rice in the cupboard and will give this a whirl. I know I can freeze portions.
This good. I used a full stick of butter for 2 cups rice, which is about the same ratio. How much butter is too much? I don’t know, but 1 stick is great. I did add garlic as someone else mentioned. I also enjoy it the next day (cooling and reheating rice converts it to resistant starch so the super buttered rice is actually healthy… from a certain point of view).
If you want to simplify your calories and life a little, skip the butter and sauteed onions, and add a couple tablespoons of dried onion flakes to your water and rice mixture as you bring it to a boil. You can also add a teaspoon of curry powder, or herbs provence. I also suggest rinsing the rice first in a strainer for a fluffier, less sticky result that will make better leftovers for fried rice etc.
I LOVE this rice! I have been following your blog/online content for years (back when you were still in Oregon). This is absolutely the BEST!
On a side note, I am also very thankful for your commitment to your faith and your willingness to share that with others. I love your pictures of family going to and coming home from church. I know too many other LDS bloggers who lose themselves in the online world and don’t stick with their roots. I love your example! Your family is beautiful and inspiring!
Such a simple but super good recipe. I make this a lot!
I made this for the first time recently and it was delicious!!! I put this in the regular recipe rotation! So easy and a great side for so many things!!
This is my family’s favorite rice ever! I make it once a week! It goes great with so many dishes and is so delicious.
I made this last night and it was delicious!! I struggle with making rice, this recipe was easy and it turned out great. Thanks!
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I’ve made this recipe two times and each time the rice is al dente, even after adding more water the second time. I don’t know what I’m doing wrong? I followed the instructions completely. I’m up to 3 3/4 cups of broth?
What kind/brand of rice are you using?
[…] Butter Rice from Lauren’s Latest […]
Hi just wondering if you could give measurements in grammes or oz please
Lauren this is pilaf and you know it
I’ve loved this recipe for a while and always get compliments. I add a little garlic powder to it too. Simple and delicious! Thanks, Lauren!
Worst recipe every. Didn’t say when to add bay leaf, didn’t say when to salt and pepper. Can you be any more lazy?
I mean, I could have just deleted all of the instructions and had you guess?!
In step #2, it says to “pour in remaining ingredients”. That would have been the window to add in the salt, pepper and bay leaf.
OMG, Lauren! I just came across this recipe in my search for buttery rice, and I am so excited to try it out tonight. But I am in shock scrolling thru these comments at how RUDE some of them are! Unbelievable. So I just wanted to say thanks for taking the time to share your recipe, for having the “metric” option on your recipe AND I am living in Russia and YES Uncle Bens rice does come as long-grain (not only just par-boiled) .
It says to add in all the remaining ingredients…. You’re rude.
I’m amazed that a simple rice recipe can garner so many ridiculous questions….if you want to alter it, don’t expect the writer to guarantee how it comes out, just do it & see what happens!
This was really tasty!!! My husband really liked it, I will make it again.
This is delicious! Thanks for sharing.
Is there a particular brand of rice you prefer for this recipe?
Always use Uncle Ben’s.
So it’s parboiled rice and not regular long grain white rice? Since you use Uncle Ben’s, rice.
No, Uncle Ben’s sells regular long grain white rice and that is what I use.
Uncle Ben’s is par-boiled!
Uncle ben’s rice seems like a low quality product Lauren. From a box ? Would u suggest basmati or jasmine rice? Please respond !
I hardly ever comment on recipes #BUTTHISRICE!!!! Ohmygosh, it is soo good! Thank you for sharing this. And thank you for so many other recipes that you share and I don’t comment on! You’re awesome in some many avenues of life
Does anyone know what I do if my rice is not cooked all the way what do I do! Please help??
If the rice isn’t cooked after the 3 cups of liquid is absorbed make sure you turned down the heat low enough. This has happened to me before. I usually add in more water, maybe a few tablespoons to 1/4 cup at a time and continue to cook at a low heat. Try not to stir too much or add to much water or the rice can kinda become mushy.
I have made this several times and it is so good. No one else in my family likes rice but I love it and eat all the leftovers for my lunch throughout the week. Thank you for the awesome recipe.
My ex once taught me a similar method, but without water or stock it was just steamed on a low heat for 15 min with some spices in… I’ve forgotten exact recipe now and building up the courage to try it again without destroying an expensive (induction) pan!
My family makes this down south but we add boiled chicken . It is so good !!!
Ooh, good idea!!
Sounds yummy
Would love to get more good recipes
Delicious and easy
We add cilantro instead of parsley. Although we haven’t tried use ng bay leaves – will try that next time.
Thanks!
Have you tried this with brown rice? Any input?!
john rountree, always a democrat to be aggresive, grow up
Love rice, and this recipe made with the onions and chicken broth sounds delicious, trying tonight!
Thanks again for all your wonderful recipes that I have tried!
I actually made this morning using broth instead of stock. It’s still flavorful and dJanetelicious!
I’m cooking it now , .i know it’s going to be good, love your recipes.
I found and made this recipe today & it was killer! So tasty, I’m pretty sure that it’s going to be a ‘go-to’ for me. Thank you for sharing!
“I like the stocks in a box, , ,” what a shallow-water cook!!!
This looks delish and I love that it’s famous! Can’t wait to try it!
How many chicken cubes against the broth quantity?
Check your box! Every brand is different, but usually its 1 cube per cup of water.
Can this be made a day ahead and reheated?
You can, but I wouldn’t recommend it. The rice tends to get a little hard after storing in the fridge and then reheating. If you ARE going to make ahead and reheat, add a few tablespoons of water to the rice to help it soften up again.
Can vegetable broth be used instead of chicken broth ?
Of course!
Julie C, dumb questions, honestly you have to ask
could you add fresh garlic to this
You absolutely cannot add fresh garlic to this, it is forbidden.
Why can’t you post Lauren’s Famous Butter Rice recipe on Facebook???? I would love to have it!!!! Can you send it to the enclosed e-mail???
Thank you ahead of time
Hey Lauren – just wanted to throw some encouragement your way. I love your recipes and enjoy looking through your posts. I’m embarrassed for those who are complaining about the “burden” of having to click twice to read your Butter Rice recipe. Seriously folks? We are better than that. Thanks for what you do!
ooh, I am so making this today!