This oven baked 3-ingredient rice is the kind of simple, budget-friendly dish that has been passed around family kitchens for generations because it works every single time. With just a few pantry basics, you get a warm, filling casserole-style rice bake that is soft, buttery, and especially welcome on cool early fall evenings when everybody wants something cozy on the table without stretching the grocery budget.
Serve this rice bake alongside roasted chicken, pork chops, meatloaf, or simple pan-fried sausage for a hearty supper. It also pairs nicely with green beans, buttered corn, a crisp side salad, or applesauce if you want a comforting meal that feels very homey and complete.
Oven Baked 3-Ingredient Rice Wilkens
Servings: 6
Ingredients
1 cup long-grain white rice
2 cups chicken broth
4 tablespoons butter, cut into pieces
Directions
1. Preheat the oven to 350°F and lightly butter or grease a medium glass baking dish.
2. Pour the rice into the baking dish, then add the chicken broth and scatter the butter pieces evenly over the top.
3. Cover the dish tightly with foil and bake for 40 to 45 minutes, until the rice is tender and the liquid is absorbed.
4. Remove the dish from the oven, let it sit covered for 5 minutes, then fluff the rice gently with a fork before serving.
Variations & Tips
For extra flavor: If you want a little more savory depth, stir in a pinch of onion powder or garlic powder before baking. It keeps the spirit of the recipe simple while giving the rice a little something extra.
For picky eaters: This is a nice base recipe for families because it is mild and comforting. You can leave it plain for kids who like simple foods, then let everyone else add black pepper, grated cheese, or chopped parsley at the table.
For a creamier texture: Add 1 to 2 extra tablespoons of butter before baking if you want the rice a little richer and softer. Be sure to keep the dish tightly covered so the steam stays trapped inside.
Best rice to use: Long-grain white rice gives the most reliable texture here. Avoid instant rice, since it can turn mushy, and expect brown rice to need more liquid and a longer baking time.
Make-ahead tip: You can measure everything into the baking dish earlier in the day, cover it, and refrigerate until dinnertime. When ready to bake, let the dish sit at room temperature for a few minutes first so the glass dish is not going straight from cold fridge to hot oven.