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After years of cooking this, I’m excited to share with you the ultimate guide on how to cook orzo. We’re talking all things preparation, seasoning, and serving. Mastering the art of cooking this tiny rice-shaped pasta will help you create delicious dishes like pilafs, salads, soups, casseroles, and more!

How to cook orzo.
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Orzo – the all-purpose pasta! Or is it rice? While it often gets confused with rice or barley, it actually is a type of pasta. Like many Italian pastas, orzo is made with semolina flour. It’s incredibly popular in Mediterranean cuisine, and now it’s about to be incredibly popular in your kitchen!

orzo vs. rice

At first glance, orzo and rice might look strikingly similar due to their grain-like appearance. However, they come from two completely different culinary worlds!

Origins: While orzo is a type of Italian pasta made from wheat, rice is a grain that has been a staple in Asian cultures for centuries.

Texture: Orzo has a slightly chewy texture, characteristic of pasta, and can take on flavors from accompanying sauces or broths. Rice, on the other hand, can range from sticky to fluffy depending on the type of rice and preparation method, and has a more neutral, grainy flavor.

Nutrition: Both orzo and rice are high in carbohydrates, but rice is usually a whole grain (unless it’s white rice) and can offer a slightly different nutritional profile, including more vitamins and minerals. Orzo, like many pasta varieties, can be enriched with nutrients, but doesn’t naturally contain the same array of vitamins and minerals as rice.

Orzo pasta.

Orzo Dried to cooked measurements

If your recipe calls for cooked orzo measurements, here’s a handy conversion guide:

  • 1 cup of dried orzo = about 2 cups of cooked orzo
  • ½ cup of dried orzo = about 1 cup of cooked orzo
  • 6 ounces of dried orzo = 1 cup of dried orzo

How to cook orzo (2 ways)

There are multiple ways to cook orzo, but these two are my favorite because they’re quick and easy. Here’s an overview. Jump to the recipe card for the full instructions.

Pilaf-style

Orzo in a pan with butter.
Orzo with water in a pan.
  1. Melt the butter: In a deep skillet or saucepan, melt some butter over medium heat.
  2. Toast the orzo: Add the orzo to the pan, coating it in the butter. Continue stirring occasionally until the orzo turns a light golden brown. This should take about 3-5 minutes.
  3. Add the broth: Slowly pour in water or vegetable broth and stir the mixture. You can add some salt and pepper here, too.
  4. Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer until the orzo is tender and has absorbed the liquid, usually about 12-15 minutes.

Pasta-style

Cooked orzo in a pan.
If you’re boiling your orzo like other pasta varieties, salt the water generously. This way, the water flavors the orzo as it cooks.
  1. Boil water: Bring some water to a rolling boil in a large pot.
  2. Salt the water: Add salt to the boiling water.
  3. Cook the orzo: Pour it into the boiling water and let it boil for about 7-10 minutes, or until al dente. Taste test a piece to ensure it’s cooked to your liking.
  4. Drain: Once cooked, drain the orzo in a colander.
Orzo in a bowl.

orzo cooking tips

  • Toast the orzo: Before cooking, I suggest toasting the orzo in a bit of butter or oil. This enhances the flavor and gives the orzo a gorgeous golden color.
  • Quality orzo: Start with a good quality orzo. Look for brands that use durum wheat semolina, which gives a firm texture after cooking.
  • Seasonings: Orzo pairs well with various herbs and spices. Don’t be shy about experimenting with flavors like thyme, rosemary, or oregano!
Orzo in a bowl.

ways to use your orzo

Now that you know how to make orzo perfectly, test it out in some of these recipes (either as is or as a substitute for rice):

How to cook orzo.
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How to Cook Orzo (Foolproof Guide)

5 from 3 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 2 servings
After years of cooking this, I'm excited to share with you the ultimate guide on how to cook orzo. We’re talking all things preparation, seasoning, and serving. Mastering the art of cooking this tiny rice-shaped pasta will help you create delicious dishes like pilafs, salads, soups, casseroles, and more!

Ingredients 

  • 1-2 Tbsp butter or oil, 15 to 30 g
  • 1 cup orzo, 120 g
  • 2 cups water or broth, 474 mL
  • salt and pepper, to taste
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Instructions 

Pilaf-Style Orzo

  • Toast: In a deep skillet or saucepan, melt some butter over medium heat. Add the orzo to the pan, coating it in the butter. Continue stirring occasionally until the orzo turns a light golden. This should take about 3-5 minutes.
  • Add Broth: Slowly pour in water or vegetable broth and stir the mixture. You can add some salt and pepper here too.
  • Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer until the orzo is tender and has absorbed the liquid, usually about 12-15 minutes.
    Pilaf style orzo.

Pasta-Style Orzo

  • Boil: In a large pot, bring water to a rolling boil. Add salt to the boiling water.
  • Cook: Pour the orzo into the boiling water and let it boil for about 7-10 minutes, or until al dente. Taste test a piece to ensure it's cooked to your liking.
  • Drain: Once cooked, drain the orzo in a colander.
    Pasta style orzo.

Notes

Is orzo gluten-free? Typically, orzo is made from wheat, so it’s not gluten-free. However, gluten-free versions made from alternative grains might be available at specialty stores.
How do you prevent orzo from sticking? If you’re boiling it, you can rinse the orzo before cooking to remove some starch and ensure you use enough water. Post-cooking, toss the drained orzo with olive oil to prevent clumping. For the pilaf method, toasting it in butter helps prevent sticking.
Why is my orzo mushy after cooking? Overcooking or using too much water can lead to mushy orzo. To avoid this, measure the right amount of water or broth (especially when cooking pilaf-style) and monitor the cooking time closely. When cooking orzo pasta-style, aim for an al dente texture, which means the orzo should still have a slight bite to it.
Storage: Orzo is great for meal prep because it stores so well!
Fridge: Once cooled, store cooked orzo in an airtight container for up to 5 days.
Freezer: Freeze leftovers in a sealed container or freezer-safe bag for up to 2 months.
Reheating: When you’re ready to eat it again, warm it up on the stovetop with a splash of water or broth, or microwave until hot.

Nutrition

Serving: 1serving | Calories: 155kcal | Carbohydrates: 31g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1.5g | Sugar: 1.5g | Calcium: 0mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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3 Comments

  1. Ian says:

    5 stars
    I prefer to toast (or fry) then add stock and let it cook and absorb the liquid. It seems to result in a unique flavour and texture, not rice not pasta. My new favourite!

    Reply
  2. Ashley Ingalls says:

    5 stars
    Very Good!

    Reply
    1. Sarah Bond says:

      I’m so happy it was helpful!