Begin by bringing a medium saucepan of salted water to a boil. Once boiling, add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
Once the orzo is cooked, drain it in a colander. Return the orzo to the saucepan off the heat to allow excess moisture to evaporate.
Add 1 tablespoon of butter and 2 tablespoons of cream or milk to the warm orzo. Stir gently until the butter is melted and the orzo is evenly coated.
Add 1/4 cup of shredded Parmesan cheese to the orzo mixture. Stir well until the cheese is melted and incorporated.
Taste your orzo and season with salt and pepper to your liking.
Transfer the orzo to a serving bowl, garnish with fresh parsley if desired, and serve immediately.
