Stick of Butter Rice

Southern Living

In this video, Ivy Odom dives into the beloved Southern classic: Stick of Butter Rice. Get ready for a ridiculously easy yet incredibly flavorful side dish that's perfect for any meal.

Transcript

00:00Have y'all ever made stick of butter rice? Not only is this recipe delicious, another amazing

00:05thing about it is that it is only four ingredients. The first most important of which is rice and

00:11we're starting with three quarters cup of rice directly into our Pyrex. Second, a can of beef

00:19consomme. Do not use beef broth, do not use cream of beef or anything. Beef consomme, I don't know

00:26why it is the most important that you use the beef consomme, but that is what every other southerner

00:31before us has used, so therefore that is what we are going to do. It has like a more concentrated

00:37flavor than beef broth does. Dump your whole can of that directly into your rice. Now, the third

00:45ingredient, and really you could get by with making this three ingredients. The fourth is totally

00:51optional, but for me, my favorite part about it. The third ingredient is butter. A whole stick. Hence

00:57the name why some people call this stick of butter rice. I am taking a whole stick of butter, cutting

01:02it up into about tablespoon cubes, and just putting it all over my dish. And then for that fourth and

01:11final, to me, really important ingredient, but it is totally optional because not very many people

01:16like it. Mushrooms. I took fresh mushrooms and sauteed them, but you could also do cans of

01:23mushrooms. That is what my godmother and my mama made whenever I was growing up. I love the mushrooms

01:29though. For me, it makes this dish, but like I said, totally optional. I'm going to get some boil,

01:35cover this up, and put it in the oven and bake it until the rice is fully cooked through, which is going

01:39to take about 35 to 45 minutes. Okay, 45 minutes later, and here we are with this stick of butter

01:48rice. I mean, y'all, look at this. I guess it's not really a looker with the mushrooms all scattered

01:55about, but is it a taster? Y'all, this smells like my childhood. I love, I called it brown rice growing

02:04up. My aunt Patty, my godmother, called it rice consomme. But whenever I got older, I learned

02:10that people call it also stick of butter rice. I think that's such a fun name, stick of butter rice,

02:15because it has a whole stick of butter in it. It's just so delicious. It's like the perfect

02:19side dish for any kind of grilled meat, but especially pork tenderloin. Y'all, I just, I can't.

02:26My mouth is watering. Oh, it is so good. I haven't even dug in, but it's just delicious. I'm going for an

02:31extra mushroom in my bite, because I love the mushrooms in this, but you don't have to love them.

02:36I will still be your friend.

02:39It is just one of my all-time favorite classic, easy, southern rice dishes. If you have never made

02:46anything that I have ever told you to make, this is, please just make this one. Yum.

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