Rinse the Baldo Rice under cold running water until the water runs clear, then soak for 10–15 minutes and drain well.
Warm a medium saucepan over medium heat and add Butter and Olive Oil; let the butter melt and the fats shimmer.
Add the Orzo and sauté, stirring constantly, until the orzo turns a deep golden-brown and gives off a nutty aroma (about 2–4 minutes).
Stir in the drained rice and toast for 1–2 minutes, coating the grains with the butter and oil until they become slightly translucent around the edges.
Pour in hot Chicken Stock — about 1½–1¾ cups of stock per cup of rice as a guideline — and season with Salt to taste; give everything a quick stir.
Bring the mixture to a gentle boil, then reduce the heat to low, cover tightly, and simmer without lifting the lid for about 12–18 minutes, or until the liquid is absorbed and the rice is tender.
Remove the pan from the heat and let the pilav rest, covered, for 8–10 minutes so the steam finishes cooking the grains.
Uncover and fluff the pilav gently with a fork; taste and adjust seasoning if needed, and if you like, stir in a small knob of butter for extra sheen and richness before serving.
