Giovetsi -Orzo vs Rice?

[redsoxdw_]

Hey everyone, I am curious to get your take on this! I grew up eating my mom’s giouvetsi, and she always used orzo. It’s nostalgic and delicious, but honestly, I’ve found orzo a bit tricky to manage. It tends to soak up all the liquid fast, and if I’m not careful, I either end up with something too dry or totally mushy.

I’ve been wondering, has anyone here tried making giouvetsi with rice instead? Maybe a medium-grain or even arborio for that creamy texture? Does it hold up better, or does it change the dish too much from the classic?

I’m not trying to offend tradition here, just looking for a version that’s a little easier to nail, especially when I’m cooking for a crowd. Or should I just tweak my orzo method instead? Would love to hear what’s worked for you!

 

[k_tsoukalas]

Great question—I’ve totally been there with orzo in giouvetsi! It’s delicious but does require babysitting since it absorbs liquid so quickly. One trick I’ve learned is to add hot broth gradually, risotto-style, and pull it from the oven while the orzo is still slightly underdone. It keeps cooking a bit as it rests, which helps avoid mushiness.

As for rice, yes—I’ve tried it with medium-grain and even arborio. It definitely changes the texture, making the dish creamier and less “traditional,” but still very tasty. Arborio in particular gives a rich, velvety finish that works beautifully with the tomato sauce and meat juices.

If you’re cooking for a crowd, rice might be more forgiving and easier to control. Just know it becomes more of a Greek-style pilafi than a classic giouvetsi. Still, flavors hold up well! So I say try it both ways and see which you like best.