Orzo Pilaf with Rice - Fluffy, Separate Grains — Every Time

• Rinse 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of rice and place it in a bowl. Pour hot water over the rice until it's fully submerged, then leave it to cool. Once the water has cooled, drain the rice and set it aside.

• Pour 1/2 tea glass (about 50 ml / 3½ tbsp) of vegetable oil into a heavy-bottomed pot. Add 2 tablespoons of butter.

• Once the butter has melted, add 1/2 water glass of şehriye (Turkish orzo) to the pot. Sauté the orzo in the oil and butter, stirring regularly.

• Once the orzo is toasted, add the drained rice. Stir it around briefly, then add 1 teaspoon of black pepper and 1/2 dessert spoon of salt.

• Stir everything together well, then pour in 1.5 water glasses of water. Mix to combine.

• Put the lid on, bring to a boil, then reduce the heat to low and let the pilaf cook until all the water is absorbed. Once done, pack the pilaf into a dome mold or a bowl, then turn it out onto a serving plate and serve hot. This pilaf pairs beautifully with Whole Roasted Lemon Chicken — the citrus cuts right through the butter.

Tips & Tricks

• Toast the orzo until it turns a deep golden color, but keep a close eye on it — burnt orzo turns bitter and black. Deep gold is the target.

• The water you add must be boiling or very hot. Cold water breaks the texture of the rice and makes it uneven.

• Add 2–3 drops of lemon juice to the water as it boils — the rice will come out bright white and glossy.
  See the Lemon Pilaf Recipe here!

• Butter alone makes the pilaf heavy; vegetable oil alone leaves it flat. The combination of the two gives you the right balance.

• After cooking, lay a paper towel under the lid and let the pilaf rest for at least 15–20 minutes. That rest is what gives you truly separate, fluffy grains.