Orzo is a small, rice-shaped pasta made from durum wheat semolina. Despite the resemblance, it is pasta and not a grain. The word means “barley” in Italian, a reference to the shape, and in Italy it is often sold as risoni, “big rice”. Orzo cooks in about 8 to 10 minutes and works in soups, salads, pilafs, risotto-style dishes and baked casseroles. This guide covers what orzo is, how to cook it, how it compares with rice, couscous and other small pasta, and ways to use it.
What orzo is
- Shape: small, solid, grain-like pieces
- Made from: durum wheat semolina and water
- Texture: smooth and slightly chewy, firmer than rice
- Cooking time: about 8 to 10 minutes
- Origin: Italy, with similar small pasta used in soups and pilafs across Greece, Turkey and the Middle East
It is not gluten-free. Gluten-free orzo made from corn, rice or lentils is sold, and cooks a little faster.
How to cook orzo
Boiled, for salads and sides
- Cook in plenty of boiling salted water (about 10 g of salt per litre) for 8 to 10 minutes, stirring now and then, since the grains can stick to the bottom.
- Drain and toss with olive oil while it is still warm.
Pilaf-style
- Toast the dry orzo in a little butter or olive oil for 2 to 3 minutes until lightly golden. This adds a nutty flavour.
- Add hot stock, about 2 cups for each cup of orzo, and simmer covered until absorbed, around 10 to 12 minutes.
Risotto-style
Toast the orzo, then add warm stock a ladle at a time, stirring, until creamy. It is faster and more forgiving than risotto rice, though less creamy. Finish with Parmesan and lemon.
In soup
Orzo absorbs liquid as it sits. For soup you will eat straight away, add it near the end of cooking. For soup you will store, cook it separately and add it to each bowl.
See pasta cooking and pasta water for the basics.
Orzo compared with similar staples
| Staple | What it is | Texture | Cooking | Best choice when |
| Orzo | Rice-shaped pasta (wheat) | Firm, slightly chewy | Boiled or simmered, 8 to 10 minutes | You want structure and bite |
| Rice | A grain, naturally gluten-free | Softer, fluffy | 12 to 20 minutes | You need a neutral or gluten-free side |
| Couscous | Granules of semolina | Light, fluffy | Steamed or soaked | The dish is dry or lightly dressed |
| Arborio rice | Short-grain rice for risotto | Very creamy | Slowly simmered with technique | You want classic risotto |
| Pastina | A category of tiny pasta shapes | Very soft | Quick | You want a delicate broth, or food for children |
| Ditalini | Short hollow tubes | Chewy, with a hollow centre | 8 to 10 minutes | You are making a thick bean soup |
See also stelline, acini di pepe and anelli for other small shapes.
Ways to use orzo
- Soups: chicken soup, vegetable broths, and Greek avgolemono (egg and lemon soup).
- Salads: with lemon, herbs, tomatoes, cucumber, olives and feta. For another light dish, see our Mediterranean vegetable pasta.
- Pilafs: simmered in stock with onion, spices and herbs.
- Risotto-style dishes: a creamy, quicker alternative to arborio.
- Baked dishes: casseroles with vegetables and cheese. Undercook it slightly first so it finishes in the oven.
- Seafood: with mussels, prawns or squid in a light tomato or cream sauce.
Light tomato sauces, olive oil with herbs, lemon dressings and broths suit orzo best. Very heavy cream sauces can overpower the small grains. For more ideas see our pasta pairing guide. You can also browse BBC Good Food’s orzo recipes.
Nutrition
Orzo provides complex carbohydrates and a moderate amount of protein, with little fat. A 56 g (2 oz) dry serving has roughly 200 calories, though brands vary, so check the label. Whole-wheat orzo has more fibre, and the Harvard T.H. Chan School of Public Health explains the benefits of whole grains in its whole grains overview. Refined orzo is lower in fibre. Pasta generally has a lower glycaemic response than white rice when cooked al dente, but the effect depends on the portion and the rest of the meal. If you manage diabetes, ask your clinician what suits you. Orzo contains gluten, so people with coeliac disease should choose a certified gluten-free alternative.
Small children can eat soft orzo in soups, but always supervise them and follow your paediatrician’s advice on introducing solids.
Storage and leftovers
- Dry: keep in an airtight container in a cool, dry cupboard. It keeps well for a year or more, though quality gradually declines.
- Cooked: refrigerate in an airtight container for 3 to 4 days. Toss with a little olive oil so the grains do not clump, and add a splash of water or broth when reheating.
- Freezing: you can freeze plain cooked orzo in portions tossed with a little oil, though the texture softens. Spread it on a tray to freeze, then bag it.
- Cold salads: if the grains clump as they cool, it is because of surface starch. Toss with oil or dressing while warm, and rinse briefly in cold water only if needed.
Common questions
Is orzo rice or pasta?
Pasta. It is made from durum wheat semolina and water.
Can I use orzo instead of rice?
Yes, in many dishes, with a slightly firmer, chewier texture.
Why should I toast orzo?
Toasting in oil or butter adds a nutty flavour. It does not change the cooking time much.
Does it absorb a lot of liquid?
Yes. Add it late to soups, or cook it separately.
Can I bake it?
Yes. Undercook it slightly first.
Is orzo gluten-free?
Traditional orzo is not. Gluten-free versions exist.
How much per person?
About 56 to 85 g dry. Use our pasta portion calculator.
Keep exploring
See our guides to chickpea pasta and common pasta mistakes.
Related guides: compare other small shapes in best pasta for soup, find swaps in the pasta substitution chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.