Grilled Halloumi Herb Rice

Name: Grilled Halloumi Herb Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cup (300 g) long-grain white rice; 2¾ cup (650 ml) vegetable or chicken broth; 3 tablespoon (45 ml) extra-virgin olive oil, divided: 1 tablespoon for rice, 2 tablespoons for grilling halloumi; 3 clove (15 g) garlic cloves, minced; 1½ teaspoon (3 g) dried oregano; 4 sprig (4 g) fresh thyme sprigs, leaves stripped from stems; 10 oz (280 g) halloumi cheese, cut into ¼-inch (6 mm) thick slices; 1 whole (100 g) fresh lemon, zest and juice; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A Mediterranean rice dish with aromatic herbs, topped with golden-brown grilled halloumi cheese. The rice is cooked with garlic and oregano, then finished with fresh thyme and lemon juice. Slices of halloumi are pan-grilled until crispy on the edges, then nestled into the warm rice for a contrast of creamy and savory flavors.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 1 cup rice + halloumi per plate)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped before you begin—minced garlic, sliced halloumi, and fresh herbs measured out.
Use a high-quality extra-virgin olive oil for the best flavor.
If your rice is older, rinse it briefly under cold water to remove excess starch (optional but helps with texture).

1
Toast rice in oil
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add the rice and stir constantly for 2–3 minutes until it becomes golden and fragrant.
- This toasting step brings out the rice's nutty flavor.
+ Show details− Hide details
Ready when: Rice is light golden and fragrant
Tip: Stir constantly to prevent burning; the rice should sizzle but not smoke.
2
Add aromatics and broth
- Add the minced garlic to the toasted rice and cook for 30 seconds, stirring, until aromatic.
- Pour in the vegetable broth and add the dried oregano.
- Stir well to combine.
- Bring to a boil over medium-high heat.
+ Show details− Hide details
Ready when: Mixture comes to a rolling boil
Tip: Add the garlic immediately after toasting the rice so it doesn't burn in the hot pan.
3
Simmer rice until tender
- Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer undisturbed for 15 minutes.
- Do not stir or lift the lid during cooking.
+ Show details− Hide details
Ready when: Rice is tender and liquid is fully absorbed
Tip: Resist the urge to peek; steaming with the lid on ensures even cooking and fluffy grains.
4
Fluff and season rice
- Remove the saucepan from heat and let it sit covered for 5 minutes.
- Uncover and fluff the rice gently with a fork, breaking up any clumps.
- Stir in the fresh thyme leaves and lemon zest.
- Season with sea salt and black pepper to taste.
- Cover again to keep warm.
+ Show details− Hide details
Ready when: Rice is light and fluffy with no hard grains remaining
Tip: Add lemon zest last so its bright aroma isn't diminished by sitting in the warm pot.
5
Prepare halloumi for grilling
- While the rice is resting, pat the halloumi slices dry with a clean kitchen towel.
- Dry surfaces ensure better browning.
- Season lightly on both sides with sea salt and black pepper.
+ Show details− Hide details
Ready when: Halloumi is dry and evenly seasoned
Tip: Moisture on the surface prevents a proper golden crust, so don't skip the patting step.
6
Heat skillet for grilling
- Heat 2 tablespoons olive oil in a large skillet or griddle over medium-high heat.
- Let it heat for 1–2 minutes until a drop of water sizzles on contact.
- The pan should be quite hot but not smoking.
+ Show details− Hide details
Ready when: Oil shimmers and a single drop of water sizzles immediately
Tip: Test the temperature with a tiny drop of water; it should sizzle, not explode or evaporate instantly.
7
Grill halloumi until golden
- Carefully lay the halloumi slices in the hot oil in a single layer, without crowding.
- Cook for 2–3 minutes on the first side without moving them, until a deep golden-brown crust forms.
- Flip and cook the other side for another 2 minutes until equally golden and lightly charred at the edges.
+ Show details− Hide details
Ready when: Both sides are golden brown with caramelized edges; cheese is softened but still holds its shape
Tip: Don't flip too early—let a deep crust develop before turning. Work in batches if your pan is small to avoid steam.
8
Finish and serve
- Transfer the warm rice to a serving platter or individual bowls.
- Arrange the grilled halloumi slices on top or alongside the rice.
- Drizzle with lemon juice and a pinch of red pepper flakes if desired.
- Serve immediately while the halloumi is still warm and slightly creamy inside.
+ Show details− Hide details
Ready when: Halloumi is still warm; rice is aromatic and moist
Tip: Serve immediately; halloumi becomes tough and rubbery as it cools, so timing is essential.

Good to know

Tips

Halloumi has a high melting point, making it ideal for grilling or frying. When heated, it softens but holds its shape, creating a creamy interior with a crispy exterior.
Toast the rice before adding liquid—this step adds depth of flavor and helps keep grains separate and fluffy.
Don't stir the rice once the broth is added. Stirring releases starch and makes it gummy. Only fluff with a fork at the end.
Lemon juice added just before serving brightens the dish and balances the richness of the halloumi cheese.

Make ahead

You can cook the rice up to 4 hours ahead and reheat gently on the stovetop with a splash of broth or water. Grill the halloumi just before serving for the best texture—it does not reheat well.

Storage & reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat with a tablespoon of broth per cup of rice, stirring occasionally, until warmed through. Leftover grilled halloumi can be refrigerated for 1 day but is best eaten fresh. Do not freeze halloumi after grilling.

Substitutions

vegetable or chicken broth → chicken broth or water with 1 teaspoon salt and ¼ teaspoon white pepper. Water works but will yield less flavorful rice; use equal parts liquid to rice weight for proper cooking.
fresh thyme sprigs → 1 teaspoon dried thyme or 2 teaspoons fresh parsley. Dried thyme is more potent, so use less; parsley adds brightness but less earthiness.
halloumi cheese → feta cheese (crumbled and warmed but not grilled) or saganaki (fried cheese). Feta will not grill the same way; warm it gently on the rice instead. Saganaki provides similar texture.
long-grain white rice → basmati rice, orzo pasta, or pearl barley. Basmati requires the same liquid-to-grain ratio; orzo cooks in 8–10 minutes; barley needs 20 minutes and 3 cups broth.