Rinse orzo under cold water (optional).
Bring salted water to a boil (about 4–5 cups water per 1 cup orzo).
Add orzo and stir immediately to prevent sticking.
Cook until tender but still slightly firm, about 7–10 minutes.
Drain well (for pilaf-style dishes) or reserve some cooking liquid (for saucy dishes).
For creamy results: use milk or broth instead of water and stir frequently; finish with butter and/or Parmesan.
For a simple side: toss drained orzo with olive oil or butter, salt, pepper, and lemon juice or herbs.
For a pasta-like texture: cook al dente, drain, and toss with sauce immediately.
For baked dishes: undercook by 1–2 minutes and use enough liquid; bake until absorbed and tender.