This is an adaptation of a recipe in Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt.  It was made to accompany Five-Spice Meatballs & Eggplant in Tomato Sauce.  This is how I made it in a Japanese rice cooker for 4 servings.  Note that a Japanese rice cooker measuring cup is about ¾ of a standard US measuring cup.

2 Tbs. salted butter

½ tsp. salt

1 Japanese rice cooker measuring cup of Thai Jasmine rice

1 Japanese rice cooker measuring cup of orzo.

Melt the butter over medium heat in a medium saucepan.  Add the salt, rice, and orzo.  Sauté for 3-4 minutes until it begins to brown and smell toasty.  Empty the saucepan into the bowl of a rice cooker and add water to the 2 mark.  Turn on the rice cooker and let it do its magic.