What do you say, that before getting serious, we start with your description of how you're cooking the orzo? Along with some information recounting how much sticks and when you notice it?
As a threshold FYI, like most pastas orzo is usually cooked in plenty of liquid (water, court boullion, stock, etc.), so much so that the orzo is drained when finished. As a rule, it is not cooked like rice -- i.e., with the exact amount of liquid necessary to hydrate.
Let us know,