Turkish Pilav Rice With Orzo

Soak the rice in hot salty water for at least one hour or up to 4-5 hours. This step is important to have a fluffy nice pilav.

Drain the rice from the soaking water and wash it 1-2 times until the water runs clear. Drain the water as much as possible.

In a wide, heavy-bottomed pan, melt the butter with the olive oil over medium heat. Add the orzo pasta and sauté, stirring frequently, until it turns a golden to light brown color.

Add the drained rice to the pan with the browned orzo. Continue to sauté, stirring, for about 4-5 more minutes until the rice is lightly toasted.

Add salt to taste and pour in the hot water or chicken stock. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the pan tightly, and cook for about 10-12 minutes, or until the rice has absorbed all the liquid and is tender. If the rice is still not soft after the water is finished, drizzle a little more hot water over it, cover, and continue to cook.

Turn off the heat and let the pilav rest, covered, for 10 minutes. This allows the steam to distribute evenly.

Open the lid and gently stir the rice from the bottom to the top to fluff it. Spread it evenly in the pan. Wait for 5 more minutes before serving warm.