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This mushroom rice is one of my favorite side dishes ever and is the perfect comfort food. Use those cans of mushroom soup in your pantry to enrich some rice to make a mushroom rice side dish that will blow your mind!
For more great ways to used canned mushroom soup, why not make this Mushroom Soup Chicken & Rice Casserole, or this Mushroom Soup Baked Pork Chops and Rice instead?
Buttery Mushroom Rice
This recipe is one of my oldest and hase been updated with new photos! Now, mushroom rice might sound like a vegetarian side dish that is more about tricking you into eating mushrooms, but it is actually just a sneaky way to pack in tons of umami, savory flavors into regular rice.
Condensed mushroom soup cans are incredibly cheap, but they come with such a massive amount of glutamates and tasty savory flavors that they are basically flavor in a can.
This recipe uses condensed mushroom soup to turn regular rice into umami, savory and perfect rice that is almost an entire meal in its own right.
Buttery Mushroom Rice Ingredients
Make sure to look at the recipe card down below to make sure you buy the right amounts you need.
- Uncooked white rice (don’t use instant rice here)
- Cans of condensed mushroom soup
- Cans of beef broth, or even make your own
- Salted butter
How To Make Buttery Mushroom Rice
- Combine the rice, soup, and broth in a 9×13 baking pan or casserole dish
- Cut the butter into slices and place on top of the mixture
- Cover the pan with foil or a lid, and then bake for 30 minutes at 425 Fahrenheit
- After 30 minutes, remove the foil cover and bake for 20 minutes more until the rice is fluffy and cooked through
Why Can’t You Use Instant Rice In This Recipe?
Instant rice is a really convenient cheat for making rice really quickly, especially when you are at a loss for a simple side dish.
However, while instant rice is usually perfectly fine in most applications, you definitely don’t want to use it here.
While they might seem pretty similar, if you tried using instant rice and cooked it for the same amount of time, you would likely end up with a sludgy pile of white goo. While it would still taste great, it doesn’t look or feel quite right when you eat it.
Since this recipe uses a long cook time to get all of the flavorful liquid to absorb gradually into the rice, it is key to use regular, uncooked rice here so that the end result is still fluffy and delicious.
What To Do With The Floating Pool Of Butter
Though most people won’t see anything wrong with a lovely pile of floating butter, some people might find it a bit strange that, after removing this dish from the oven, there is a thick layer of melted butter bubbling on top.
Don’t worry, though; as soon as it gets removed from the heat and starts to cool slightly, the butter will sink into the rice, completely coating every single grain and giving it an intense, buttery, delicious flavor.
This is obviously going to make this dish incredibly buttery, which is in no way a bad thing, but feel free to cut down on the butter a little bit if you want something that is a little bit healthier.
Looking for more delicious Side Dish recipes? Try these out:
Happy Cooking!
Karlynn
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Buttery Mushroom Rice
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Course
- Side Dish
- Cuisine
- American
- Servings
- 8
- Calories
- 377
- Author
- Karlynn Johnston
Ingredients
- 2 cups uncooked white rice not instant
- two 10.5 ounces cans of Condensed Mushroom Soup
- two 10 ounces cans of Beef Broth OR 20 oz beef broth from a container OR prep your own!
- 1 cup of salted butter sliced
Instructions
- Preheat your oven to 425 degrees.
- Combine rice, soup and broth in a 9×13 baking pan or a larger casserole dish.
- Cut the butter into slices and place on top of the mixture.
- Cover with foil or a lid and then and bake for 30 minutes; remove the cover and bake 20-25 minutes more. The rice is ready when it’s cooked and fluffs up with a fork nicely!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Joan says
This sounds amazing & I am looking forward to trying it. One question, do you use long grain white rice, medium or short grain. It does not say. I want to make sure I use the correct type of white rice because depending upon what grain of rice it is, that can change how it turns out.
Allison says
Quick question…if you double the recipe, do the liquids double, too? When I click on 2X, it only doubles the rice and butter.
Donna Lamers says
I often make meatballs in Campbell’s Mushroom soup, using 2 cans of soup. Now, I have discovered that using 1 can of Golden mushroom soup and 1 can of regular mushroom soup gives it a different flavour, which we prefer. Can’t always find the Golden but did find it at Safeway so bought 4 cans.
Kirsten Wray says
Tried this out so I can use up some stuff in the pantry. Delicious! Tweaked it so I could use brown rice and threw in some sautéed veggies. Increased cook time by about 20 minutes and increased liquids with an extra cup of broth. Came out like risotto!
Tonya says
This was delicious! Perfect with our pan fried pork chops and mixed veggies for a sweet comfort meal. Thank you!
Amber says
Incredibly easy and so delicious. Wonderful New Year’s day side! Thank you
Ethan C says
I made this today, and substituted the beef broth with vegetable broth. I only used a half cup of butter slices, and stirred the rice when i removed the lid to incorporate the melted butter. It turned out really good, and didn’t burn or stick to the casserole dish.
RiceIsLife says
Cooked this according to the recipe turned out horrible. Rice stuck and burned to the bottom of the dish. Smelled like I had cooked popcorn in the oven. Tasted even worse my dog wouldn’t even eat it. That being said was really looking forward to trying this. Unfortunate waste of good Jasmine rice.
Tonya says
Okay, Karen.
Holly says
Read the directions! It calls for regular white rice! Not jasmine or basmati or sticky rice because those have different textures…..everyone who used the proper rice had no problem! Your mistake!
Kathy says
I did use basmati rice and it turned out FABULOUS! This is a great recipe. I added a large can of mushrooms to it. Delicious! Thanks for this recipe. I bookmarked it!
Jolene Lavado says
Can you sub chicken broth
Jlrich123 says
I did and it was delicious!
Donna says
I have never baked rice before, however I thought this delicious. Timing was perfect. Next time I would add a little salt. I also added pepper, fresh chives, parsley and after I took off foil I added chopped mushrooms. Will def make it again.
Betsamaris De Mezzina says
Since Francis cut the Buttery Mushroom Rice recipe into 1 cup of rice I wonder How long did it take to cook …. 30 min covered an 20 uncovered?
Becca says
WARNING…
I had tomake a second batch without butter to add to the first batch because it was swimming in butter. It was good after I combined the two.
Stephanie says
A treat in our house!
Franci B says
Sooooooooo GOOD! I was looking for some recipes for rice side dishes that were easy and not a lot of fuss to make because we were in about week 7 of the Covid quarantine and I just couldn’t bear cooking another repeat dinner. You guys… this rice dish is fabulous! I’ve made it a few times since as well. Even my pre-schooler can’t get enough of it:) It’s already become one of the most requested side dishes from my family. Thank you SO much for this amazing recipe. –I don’t make the whole thing. I cut the recipe in half because our son is little and the 2 cups of rice would be too much for us. Though, the next time I have an opportunity to make a dish for a pot luck, guess what I’m bringing?! I mean the butter makes this so incredibly tasty!
Andy Stites says
This was amazing! We over bought on rice and I was looking for a good recipe to make with cream of mushroom soup. I did sauté some onions and mushrooms and added that. I also browned the rice a bit before cooking. That’s gave it a slightly nutty flavour. The butter really was the star of the recipe lol…