Syrian Rice

By Robert Rohrman

Ingredients

1/4 cup Orzo

1 Cup long grain regular Rice

1/2 stick of butter

Tablespoon of salt

Bring 21/2 Cups of water to a boil with salt. Keep boiling. In a seperate sauce pan heat to Med/High, then put 1/4 stick of butter in it. Let butter melt and get hot. Then add orzo into the hot butter. Stir it around and keep it moving until a nice brown. At just the right moment of the orzo browning in the butter do you pour all the boiling water into the orzo and butter mix. Add the 1 cup of White rice and begin to stir immediately. Make sure water is about 1/2 inch over the rice. Add the other 1/4 stick butter and mix in until melted. Bring to a rapid boil then put burner on simmer or low. Cover saucepan with a good fitting lid and leave for about 10-15 min. Don not open the top of the pot for the first few minutes while the rice is cooking. Only open the top to check to see if rice is done once or twice then immediately cover back up. This cooks rice the best. When all water is gone and rice is cooked serve warm with a small dash of pasrley.