1 teaspoon olive oil
¼ cup orzo pasta
2 cups baldo rice or Arborio rice, rinsed and drained
4 cups water freshly boiled or chicken stock
salt to taste
On low-medium heat, melt the butter in a medium saucepan and add the oil. Stir in the orzo and cook for 1 minute, till it changes color (be careful not to let it burn). Add the baldo rice and continue to stir till it changes color and all the rice is coated in butter. Pour in the hot water or liquid, add salt and stir. Cover with a lid, bring to a boil, and simmer for 10 minutes. Remove from heat, and keeping the lid on, allow to stand for 5 mins. Fluff with a fork and serve. This recipe uses Orzo pasta, but you could use small strand vermicelli (be careful as they brown quicker).