Famous Butter Rice

4.83 from 23 votes

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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!

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 this one or this one. Enjoy!

butter rice

Butter Rice Recipe

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 CasseroleCreamy Chicken Wild Rice SoupBaked Pesto Chicken & Rice Casserole, and Salsa Verde Chicken & Rice Skillet.

How to Make Butter Rice

  1. 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.
  2. 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.}
  3. 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}.
Butter Rice

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!

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!

4.83 from 23 votes

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!
servings 4 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

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*
  • 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: 459kcal | Carbohydrates: 63g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 396mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 1.4mg | Calcium: 33mg | Iron: 0.9mg
Course: Side Dish
Cuisine: American
Keyword: Butter Rice, Butter Rice Recipe, Stick of Butter Rice

 

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Recipe Rating




69 Responses
  1. Christine

    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!

  2. Char

    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

    1. Lauren

      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.

  3. Jo

    5 stars
    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!

  4. Mary Garner/Lotempio

    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!

  5. Jonny B

    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!

  6. Andrea W

    5 stars
    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.

  7. Rachael

    5 stars
    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

      1. KM

        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.

  8. BJ

    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!

    1. Lauren

      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.

      1. Lori Kurochkina

        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) .

  9. Erin

    5 stars
    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!

  10. Tom

    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?

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    […] your ticket! Minimal ingredients, maximum flavor that the whole family will enjoy. Serve with some Butter Rice and Maple Glazed Carrots for the perfect […]

  12. Chicken Piccata Recipe | Super Health Guide

    […] personally would recommend my Famous Butter Rice if you are looking for extra buttery deliciousness. Plain white rice or brown rice goes well with […]

  13. Kristin

    I made this last night and it was delicious!! I struggle with making rice, this recipe was easy and it turned out great. Thanks!

  14. Christine L

    5 stars
    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!!

  15. Sarah

    5 stars
    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!

  16. Michael Sneed

    5 stars
    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.

  17. Bob

    5 stars
    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).

  18. Pat

    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.

  19. Camisha Borger

    5 stars
    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!

  20. Monica Van Rickley

    5 stars
    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.

  21. KM

    5 stars
    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!

  22. Roza

    5 stars
    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

  23. Stacy

    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.

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