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I can't wait to tell you about my Buttery Golden Rice with Onions! This dish is so close to my heart - it's one of those wonderful recipes that takes ordinary items and turns them into something truly amazing. When butter blends with beef stock and onion soup, you get this incredible savory taste that'll make everyone want more.
What Makes This Rice Special
The beauty of this rice is how simple it is to make while still packing so much flavor. You only need four things to create something you won't forget. I love that I can stick it in the oven and get the rest of dinner ready. It works perfectly for rushed weekday meals or fancy dinner parties.
Your Ingredients List
- Uncooked Long-Grain White Rice: 1 1/4 cups for that light, separate grain texture.
- Beef Broth: 14.5 ounces (1 can) to give the rice its rich taste.
- French Onion Soup: 10.5 ounces (1 can) for that sweet, toasty onion flavor.
- Butter: 8 tablespoons, sliced into pieces, to add that creamy, yellow richness.
Cooking Steps
- Set Up Your Dish
- Lay 1 1/4 cups of uncooked long-grain rice flat in a square baking dish so it cooks evenly.
- Pour Over Your Liquids
- Add the beef broth and French onion soup all over the rice, making sure it's all wet. If you want, toss in 1/4 cup of diced white onion for extra taste.
- Add Your Butter
- Place 8 tablespoons of sliced butter all over the top for that super rich finish.
- Cover and Cook
- Wrap with foil and pop into a hot 425°F (220°C) oven for 25 minutes.
- Finish Uncovered
- Take off the foil and cook another 25 minutes so all the liquid soaks in and the rice gets just right.
- Let It Settle
- Give it a few minutes to sit after cooking before you dig in.
Helpful Hints
Don't worry if your rice seems too soupy after the first cooking time - it'll turn out great! I sometimes throw in parsley to make it pretty or add mushrooms for more flavor. Need a gluten-free version? Just use gluten-free French onion soup instead. You can keep any extra in your fridge for up to four days.
Goes With Anything
I serve this with quick family dinners and big holiday meals too. Everyone always asks for this rice - even folks who don't usually like rice can't say no to all that buttery goodness!
Switch It Up
This recipe works with so many changes. I sometimes mix in mushrooms or fresh herbs for something different. Throwing in more chopped onions gives it extra kick, and using veggie broth makes a lighter but still tasty version.
Storing Leftovers
Any extra rice stays good in a sealed container for about four days. When you warm it up, add a little water before putting it in the microwave to keep it from drying out. Or you can heat it in the oven at 350°F for 10-15 minutes and it tastes like you just made it.
A Bowl Of Comfort
This isn't your basic rice side - it's total comfort food. I pair it with baked chicken, grilled beef, or my favorite veggie dishes and it always makes the meal feel extra special. It's become one of my most treasured food creations.
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Frequently Asked Questions
- → Why is foil used at the start?
- The foil ensures moisture doesn’t escape, so the rice cooks evenly and absorbs the liquid. Removing it later helps reduce extra liquid and creates a crispy top layer.
- → Is all rice okay to use?
- Long-grain white rice works best because it holds its shape. Other types may need extra liquid or cooking time.
- → Why let the rice sit before eating?
- Resting gives the rice time to soak up any leftover liquid, so it’s perfectly textured when served.
- → Can I change up the spices?
- Absolutely! Try a dash of pepper, diced onions, or any other spices to tweak the flavor how you like.
- → Why should butter be in small pieces?
- Cutting it into small pats helps spread it evenly as it melts, so every bite has the same buttery goodness.