Tasty Baked Butter Rice with White or Brown Rice
Our family’s favorite baked butter rice is a simple, comforting side dish made with five easy ingredients: rice, butter, broth, bullion, marjoram. It’s an updated version of my grandma’s famous “tasty rice” that’s baked in the oven for hands off cooking and reliable results so anyone can make. Whether you use white or brown rice, this is the simple dish that is so flavorful everyone wants seconds. It’s always gluten free and easy to make dairy free and vegetarian.
✩ What readers are saying…
“I finally made this recipe and “oh my goodness” I can’t stop making it. My husband loves rice but it was just ok until I made this…wowza it’s good rice! I have been spreading this recipe around to all my friends.” -Teresa
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My grandma’s baked tasty rice is our family’s ultimate comfort food. Grandma was the first to acknowledge that she wasn’t a cook but there were a few recipes that we all loved of hers. A chicken and rice casserole and her many wonderful Christmas cookies come to mind, but mostly everyone loved tasty rice made with butter and beef bouillon.
My extended family all requested it for most family gatherings and I’m sure all of us made her write the recipe down so we could make it, too. My uncle said it was the dish he always had to bring and my brother makes it regularly. And wherever we took it, people always loved it as much as we do.
It was just our secret how incredibly easy it is to make and how it turns out perfectly every time, no matter what type of cook you are.
Grandma’s recipe vs. mine
The recipe I have in my grandma’s handwriting calls for a dry cube of bouillon and a can of soup. My cooking has changed over the years to whole foods and I no longer buy these ingredients, so I adapted the recipe to work with organic bouillon and any broth. It’s still as tasty and is so simple you won’t believe it.
Note: Some have asked for the original recipe, so here it is: a cube of bouillon + 1 can of Beef Consomme Soup + 1 can of water + 1/4 cup butter and the 1/2 teaspoon marjoram, using the directions in the recipe below (I simply add a bit more bouillon and use 2 c. of water, so there’s not too much difference).
The original recipe called for 1/4 cup of butter (similar to the “stick of butter” rice recipes out there when made with 2 cups of rice), but I found it was just as good with 3 tablespoons, so that’s what I use.
Ingredient Notes
- Bullion: Better Than Bouillon Chicken or Beef Base. For vegetarian, try their Vegetable Base.
- Marjoram: This is the key herb the recipe called for, although my grandma always used ground marjoram which is harder to find in smaller amounts so I now use leaves.
- Rice: Use basic long-grain rice, either white or brown.
- Butter: This is what gives the dish it’s richness and I’ve never used anything else. I do think you could use margarine if you need to be dairy free, though.
- Broth: Either beef or chicken (or vegetable if you’re vegetarian).This is in addition to the bouillon because it provides more of the flavor of the concentrated soup if you use both. You can, however, use water, but I would increase the bouillon if you do or at least add salt.
The recommended baking dish is something like this 2-qt. baking dish with lid. You can also cover a baking dish with foil.
How to Make Baked Butter Rice (aka, Tasty Rice)
So, how easy is it to make this family recipe?
- Place the butter, marjoram, bouillon and rice in a 2-quart baking dish. Pour the liquid over everything and do not stir (grandma underlined this on the recipe she gave me).
- Cover and place it in the oven to cook for an hour.
- Take it out of the oven, give it a quick stir to distribute the ingredients, and serve.
See why we all wanted the recipe? Five minutes work, no checking, and perfect results.
Serving Suggestions
This is pretty much the perfect side dish, going with everything from grilled meat to roasted chicken, to seafood. In fact, it can all bake together in the oven and all you have to think of is a salad. Here are some menu ideas to go along with the rice:
- Spiced Slow Cooker Whole Chicken (or Instant Pot) and Easy Roasted Beet Salad with Feta or Goat Cheese
- Easy Crispy Baked Chicken with Delicious Maple Mustard Sauce and Refreshing Celery Salad with Onions & Parmesan
- Easy Mini Meatloaf Recipe with Homemade BBQ Sauce and Easy Classic Caesar Salad
- Easy Slow Cooker Pork Sirloin – For Pulled Pork or Slicing and Cherry Salad with Feta and Walnuts
- Salmon Patties with Flax (Gluten-Free) and Carrot Salad with Feta & Olives
Can you make this in an Instant Pot or Crockpot?
These are the two most common questions I’ve gotten about this baked rice. Here’s what I’ve found:
- Instant Pot= Yes: You can do this and it does cut down the cooking time, especially for brown rice. To get a texture closer to baked, you’ll need to reduce the liquid. I’ve included directions for this in the recipe card.
- Slow Cooker= No: I do not recommend using a slow cooker after trying two different ways (with same water and with less). For some reason the rice granules do not cook evenly and there were still hard pieces of rice in with the cooked rice.
Reader Raves
“Made this tonight exactly as the recipe is written. Used my homemade bone broth and long grain brown rice. It was amazing! Can’t believe how easy and delicious.” -Julie
“I tried your recipe last night and it was delicious! This will be my go to recipe from now on.” -April
“This rice is wonderful! And so easy. Thanks for sharing.” -Darla
I hope this recipe becomes a family heirloom in your family too – be sure to leave a review to let me know!
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Tasty Baked Butter Rice with White or Brown Rice
Equipment
- 2 to 3 quart baking dish, preferably with lid
Ingredients
- 1 tablespoon organic bouillon the original recipe always used beef, but chicken works well, and you can use a vegetable base for vegetarian
- 3 to 4 tablespoons butter (or margarine to be dairy free) cut into pieces (the original recipe used 1/4 cup butter, but I prefer it with less)
- 1/2 teaspoon marjoram
- 1 cup long grain white rice Or long grain brown rice
- 2 cups beef or chicken broth* (the original used beef) Or vegetable broth for vegetarian
Instructions
- Heat oven to 350 degrees. (See Notes for Instant Pot directions.)
- Place the bouillon, butter, marjoram, and rice in a 2 or 3 quart baking dish, preferably one with a cover (use foil if you don't have a cover). Pour in the broth (or water). Do not stir or mix.
- Cover with a lid or foil, place in the oven, and bake for one hour for white rice, adding 20-30 minutes for brown rice (test at the 1:20 mark).
- Remove lid and stir well before serving.
Notes
- Add all the ingredients to the IP liner, EXCEPT reduce the liquid to 1.25 cups.
- Choose Manual and adjust to 22 minutes.
- Do a natural release for 10 minutes, then quick release if needed, stir and enjoy.
- Note: The texture is a bit different than the oven version, but is a good option for a quicker dish.
- Add all the ingredients to the IP liner, EXCEPT reduce the liquid to 1.25 cups.
- Choose Manual and adjust to 3 minutes high pressure.
- Let release naturally for 10 minutes and then do a quick release. Stir and enjoy.
Nutrition
More easy side dishes
This recipe has been updated – it was originally published in 2009, updated in 2017 and 2026.
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Made this last night, and it was exactly as you described – delicious!! Used brown rice, and the cook time was spot on. Much prefer to bake my brown rice rather than traditional on the stove. This will be my new recipe to follow. Thanks for sharing!
Hardest part was not stirring after adding the liquid!!😂
Ha! Yes 🙂
This rice is wonderful! And so easy. Thanks for sharing.
Oh, good – I’m so glad you liked it like we do!
A variation of this was my mom’s go-to dish for any occaision: home style dinners, parties and potlucks and “occasions “. Like you, I warped it over time to feature brown rice, which I find so much tastier and toothsome. As far as gilding this lily, mom would sometimes resort to adding sliced sautéed mushrooms or sliced black olives. I’ve occasionally gone all festive with confetti like addition of chopped sautéed peppers, onions, etc., then a sprinkle or two of grated cheese ( parm, cheddar, etc. ), chopped scallions etc. in the last 10-15 min cooking before serving. You absolutely cannot go wrong with this dish – so tasty you want to just eat it on its own and skip the other sides!
How fun! I’ve never really thought to add anything – probably because no one in my family ever does.
Agree- you can’t go wrong with it!
Is the rice texture different when baked? I do something similar, but I cook the rice in a pot and give it a quick stir to combine the melted butter (or ghee), bouillon, and water before letting it sit to cook. That only takes 20 minutes (ish).
It’s quite tasty. :p
You know, I don’t know, as I’ve done the same thing, too, adding things to the rice as it cooks on the stove. It’s not the same for some reason. But the other thing about this is the dump-place-in-oven-and forget part – that’s SO nice when you’ve got other things to make for the meal. It’s also why non-cooks like my uncle could make this his “signature” recipe that he took to potlucks – no boiling over, adjusting the stovetop, etc. 🙂
Sorry, didn’t realize I had previously posted this question!
No worries – I need to get on that testing!
This is an amazing dish! I sometimes add ground beef, onions, and mushrooms. I’ve also baked pork chops with the rice. My question is, could it be cooked in the crockpot? Not sure how to make the proper adjustments.
Glad you like it, Lisa – you’ve done some creative things with it! I haven’t tried it in a slow cooker, though I did try it in an Instant Pot and didn’t like the texture. I’ll have to try a slow cooker – if it works, I’ll post it!
I started with 25 mins and that wasn’t quite enough so I resealed and gave it 5 more. It was just starting to stick to the bottom so next time I think 28 would do it. It will make it easier to make this on weeknights after work! I doubled it but think I could triple as my son just devours the leftovers! 🙂
Thank you, Jen – I’m going to try this, too!
Love this recipe! I’ve made it a couple of times now. I use brown rice so it takes an hour and a half. I thought I would try it in the Instant Pot to save some time and it worked out really well! It’s a little bit creamier than in the oven but the flavour and texture is there. Thanks!!
Oh, that’s so good to know, Jen! How long did you cook it in the IP?
I know it wouldn’t be the same but do you think it would be worth making with home made turkey broth instead of the bullion and water? I just know I have some broth that needs to be used up – I might just have to give it a shot. Either way, I’m excited to try out this recipe next week – all of my favorite meals and sides are from my grandma 🙂
Yes, I’ve actually done this with homemade broth when needed. Just be sure to add salt, as it of course adds flavor. 🙂
I made this today – you’re right. It is so tasty and so easy. Thanks for posting it. Anna
You’re welcome – I’m glad to spread the love. 🙂
wow! question here…was this a recipe during those times that were published in back of campbells products? Seems like the good ones of those days were the easy and tasty of that era. Though i am not of that era, yet, i have come acrossed them in old cooking recipes. Just wondering.
You know, it might have been, Sel. I actually don’t know where my grandma got it. It was just a recipe card in her handwriting by the time I knew about it.
Made this tonight exactly as the recipe is written. Used my homemade bone broth and long grain brown rice. It was amazing! Can’t believe how easy and delicious. My 7 and 3 year old gobbled it down along with your slow cooker chicken and steamed broccoli. Huge hit! My only regret was not making more to pack in lunches tomorrow. Thank you for the great recipes….I make so many of yours!
It makes me so happy to read this, Julie – not only that you like this special-place-in-my-heart family recipe, but that you are finding other recipes for your family’s menus! My kids are in college now and the one dish they request the most when they’re home is Tasty Rice. 🙂
Jamie
I finally made this recipe and “oh my goodness” I can’t stop making it. My husband loves rice but it was just ok until I made this. I use homemade broth that I keep on hand in freezer and I can honestly say I have now made this recipe every week for 1 1/2 months. We r not tired of it and it makes great leftovers:) I use Braggs seasoning called “Sprinkle”which is a herbal one ( instead of bouillon) and wowza it’s good rice! I have been spreading this recipe around to all my friends. Right now I have your grated carrot recipe in the oven…got to try all ur recipes since ur rice is soooo yummy! Blessings 🙂
I’m so glad to read this, Teresa!! It’s one of our family standbys, obviously, but since I haven’t updated the photo, it doesn’t get the love I think it deserves. 🙂 I use my homemade broth now, too, and I love the idea of the Braggs seasoning, I’ll have to try that!
What kind of rice to you use?
Original recipe: long grain white rice. I more often use short grain brown rice, which usually needs an hour to 1 hr and 15 min. Long grain brown also works at the longer time.
Please give us Grannie’s original recipe (with canned soups). Thank You.
The original used a cube of bullion and 1 can of Campbell’s Beef Bullion + 1 can of water. I simply add a bit more bullion and use 2 c. of water, so not too much difference. 😉
This sounds very good, I will have to try it. Seems a little similar to what I fix once in awhile. rice with chicken bullion, and cooked carrots. I love the three together.
I tried your recipe last night and it was delicious! This will be my go to recipe from now on. 🙂 Thanks for sharing!
Yummy! I used 2 cups of homemade broth from my freezer = for the added flavor and nutrients.Thanks!