Soak rice in a bowl of water for 10 minutes.

Drain and rinse rice until the water runs clear.

Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat.

Cook and stir orzo until lightly browned, about 5 minutes.

Add drained rice and increase heat to medium-high.

Cook and stir orzo-rice mixture until rice is coated and starts to turn translucent, about 5 minutes.

Pour water over rice mixture and season with salt.

Stir and bring to a boil.

Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.

Heat remaining olive oil in a separate skillet over medium heat.

Cook and stir almonds until toasted and fragrant, about 5 minutes.

Add remaining butter and stir in tahini until almonds are evenly coated.

Mix almond mixture into rice mixture.