Preparation Steps

1. Rinse the Rice: Thoroughly rinse the baldo or Calrose rice under cold water until the water runs clear to eliminate excess starch, ensuring the pilaf will be fluffy and not sticky.
2. Dilute Bouillon: If using chicken bouillon, dilute it in 2 1/4 cups of hot water to prepare the broth.

Cooking the Pilaf

1. Melt Butter with Oil: In your skillet or saucepan, heat the butter or margarine along with the cooking oil over medium heat until melted and bubbly.
2. Toast Orzo: Add the orzo pasta to the skillet and toast, stirring frequently, until it turns a rich golden brown, imparting a nutty flavor to the dish.
3. Add Rice: Stir in the rinsed rice, ensuring it’s well-coated with the butter and oil mixture, and allowing it to slightly toast for a couple of minutes.
4. Pour in Broth: Gently add the chicken broth or diluted bouillon to the skillet, seasoning with salt and black pepper. Stir to combine all the ingredients evenly.
5. Simmer the Pilaf: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let the pilaf simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Let it Rest: Once cooked, remove the skillet from the heat and let it sit covered for an additional 10 minutes. This resting period allows the rice to steam, becoming even fluffier.

Finishing Touches

1. Fluff and Finish: With a fork, gently fluff the pilaf to separate the grains. For an extra touch of richness, stir in a small knob of butter or margarine until melted and evenly distributed.
2. Serve: Transfer the butter-infused rice pilaf with orzo to a serving dish, ready to be enjoyed alongside your favorite main dishes.