You've probably stood in front of the pantry, box of orzo in hand, asking yourself: “How do you cook orzo?” The short answer: like pasta. Orzo is a small, rice-shaped pasta, so the most foolproof method is to boil it in salted water until al dente. That said, you can also toast it in butter before simmering, like a pilaf, for a nutty flavor. For most weeknight meals, the boiling method is quick, hands-off, and endlessly versatile.
What You’ll Need
- 1 cup dry orzo (about 7–8 ounces)
- 4 cups water
- 1 teaspoon kosher salt
- A medium pot with a lid
- A fine-mesh sieve or strainer
- Olive oil or butter, for finishing
How to Cook Orzo on the Stovetop
- Bring the water to a rolling boil. Use a pot large enough that the water won’t foam over when you add the pasta. Stir in the salt once boiling.
- Add the orzo and stir. Stirring right away keeps the tiny pieces from clumping together or sticking to the bottom of the pot.
- Boil uncovered for 8–10 minutes. Stir occasionally, especially near the end, so the grains move freely. Start tasting at the 8-minute mark; you want it tender but still slightly firm to the bite, or al dente.
- Drain immediately. Pour the orzo into a fine-mesh sieve and shake it well. A regular colander may let the small pieces slip through, so the finer mesh is worth the extra step.
- Finish with a little fat. Return the drained orzo to the warm pot, add a drizzle of olive oil or a small pat of butter, and toss gently. That simple coating keeps it from turning into a sticky mass while you get the rest of your meal ready.
🌾 Note: For a pilaf-style side dish, melt 1 tablespoon of butter in the pot over medium heat, add 1 cup of dry orzo, and stir for 2–3 minutes until golden. Pour in 1½ cups of broth, bring to a simmer, cover, and cook on low for 15 minutes. Let it rest for 5 minutes, then fluff with a fork.
Orzo is a forgiving little pasta. Once you’ve nailed this simple boiling method, you can toss it into soups, salads, or a skillet with whatever vegetables you have on hand. Start here, and you’ll have a reliable side dish ready in under 20 minutes—no guessing required.
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