If you’ve got a block of halloumi in the fridge and you’re wondering what to make for dinner, this easy halloumi rice is a brilliant place to start.
It’s inspired by the warm spices of biryani but made much simpler for weeknight cooking. Everything goes into one pan with fluffy rice, fragrant spices, vegetables and golden cubes of halloumi, then the oven does most of the work for you.
The result is a comforting, flavour-packed dinner that feels a bit special but is secretly very easy to make.
Even better, this recipe is a huge hit with kids. The rice is mild, creamy and full of flavour without being spicy, and the little golden cubes of halloumi are always the first thing to disappear from the plate!
If you enjoy cooking with halloumi, you might also like to explore my full collection of halloumi dinner recipes, where you’ll find everything from curries to pastas and traybakes.
But for a cosy one-pan dinner that’s simple, nourishing and extremely satisfying…this halloumi rice is hard to beat!
Why You’ll Love This Halloumi Rice
There are a lot of rice dishes out there, but this one has a few things going for it that make it especially good for weeknight cooking.
- It’s a true one-pan dinner – Everything cooks together in a single pan, which means less washing up and less fuss. My favourite kind of cooking!
- It’s inspired by biryani flavours – Turmeric and garam masala bring those warm, fragrant spices that make biryani so comforting, but without any complicated steps or layering.
- It’s packed with vegetables – Courgette, tomatoes and butternut squash add sweetness and colour, making this a really satisfying vegetarian meal.
- Kids love it – This is one of those dinners that tends to go down extremely well with children. The rice is creamy from the coconut milk, the spices are gentle rather than fiery, and the halloumi cubes are basically little golden nuggets of joy.
- It’s perfect for busy weeknights – Once everything is in the pan, the oven does most of the work. That means you can get on with other things while dinner quietly cooks away.
Why Halloumi Works So Well With Rice
Halloumi might not be the first ingredient you think of when it comes to rice dishes, but it works BRILLIANTLY here.
Because halloumi has such a firm texture, it holds its shape beautifully as the dish cooks. Instead of melting away or becoming soft, the cubes stay slightly chewy with those delicious golden edges.
That salty, savoury flavour is also a perfect match for the rice and spices. The coconut milk makes the rice creamy and fragrant, while the halloumi adds little bursts of richness throughout the dish.
In short, halloumi turns a simple vegetable rice into something that feels properly satisfying and filling.
If you love cooking with halloumi as much as I do, it’s such a versatile ingredient. It’s brilliant in things like my butter halloumi curry, halloumi traybake, or even a quick pasta dinner.
Ingredients You’ll Need
This recipe uses simple ingredients that come together to create lots of flavour.
- Halloumi – The star of the show. Dice it into bite-sized cubes so you get golden pieces throughout the rice.
- Courgette – Adds freshness and a soft texture once cooked.
- Onion and garlic – The classic base for almost every good savoury dish.
- Cherry tomatoes – These soften and burst as the rice cooks, adding sweetness and a little acidity.
- Frozen butternut squash – A great shortcut ingredient. It cooks perfectly in the oven and adds lovely colour and sweetness.
- Turmeric and garam masala – These bring warmth and depth of flavour to the dish. Turmeric gives the rice that beautiful golden colour.
- Coconut milk – Adds creaminess and balances the spices.
- Vegetable stock cube – Boosts the savoury flavour of the rice.
- White rice – Simple long-grain rice works perfectly here.
- Vegetable oil – For frying the halloumi and vegetables at the start.
How To Make Halloumi Rice
This recipe couldn’t be easier to make.
1. Start cooking on the hob
Dice the halloumi and courgette into bite-sized pieces. Peel and dice the onion and finely chop the garlic.
Heat the vegetable oil in a large ovenproof pan over a medium heat. Add the halloumi, courgette and onion. Cook for a few minutes until everything is starting to soften and the halloumi begins to turn lightly golden.
2. Add the remaining ingredients
Stir in the garlic, cherry tomatoes and frozen butternut squash.
Add the turmeric, garam masala, coconut milk, water, vegetable stock cube and rice. Stir everything together well so the rice is evenly distributed.
3. Cook in the oven
Put the lid on the pan and transfer it to the oven at 180°C.
Cook for about 40 minutes, stirring halfway through so the rice cooks evenly.
4. Stir and Serve
Give everything a good stir before serving. The rice should be tender, fluffy and packed with flavour.
Serve immediately while the halloumi is still warm and delicious!
Top Tips For Perfect Halloumi Rice
- Use a pan that can go in the oven – A large cast-iron casserole or deep sauté pan with a lid works perfectly.
- Stir halfway through cooking – This helps the rice cook evenly and ensures nothing sticks to the bottom.
- Adjust the consistency – If the rice looks a little dry towards the end of cooking, you can add a splash of water and stir it through.
- Dice the halloumi evenly – Keeping the cubes roughly the same size helps them cook evenly and distribute nicely throughout the dish.
Halloumi Rice (Easy Biryani-Style One-Pan Dinner)
Equipment
- Large ovenproof pan or casserole dish with lid
- Knife
- Chopping board
- Measuring jug
Ingredients
- 1 tablespoon vegetable oil
- 250 g halloumi
- 1 courgette
- 1 onion
- 3 cloves garlic
- 200 g cherry tomatoes
- 200 g frozen butternut squash
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 400 ml coconut milk
- 600 ml water
- 1 vegetable stock cube
- 300 g white rice
Instructions
- Dice the halloumi and courgette into bite-sized pieces. Peel and dice the onion and finely chop the garlic.
- Heat the vegetable oil in a large ovenproof pan over a medium heat.
- Add the halloumi, courgette and onion and cook for a few minutes until the vegetables begin to soften and the halloumi starts to turn lightly golden.
- Stir in the garlic, cherry tomatoes and frozen butternut squash.
- Add the turmeric and garam masala, then pour in the coconut milk and water. Crumble in the vegetable stock cube and add the rice. Stir well to combine.
- Place the lid on the pan and transfer to the oven at 180°C (fan 160°C).
- Cook for 40 minutes, stirring halfway through cooking to ensure the rice cooks evenly.
- Remove from the oven, stir well and serve immediately while the halloumi is warm and golden.
Notes
Leftover halloumi rice will keep well in the fridge for up to 3 days in an airtight container.
Reheat gently in a saucepan or microwave with a splash of water to loosen the rice.
This dish can be frozen, though the texture of the halloumi will become slightly firmer once reheated. Tips
- Use an ovenproof pan – A large cast iron casserole or deep sauté pan with a lid works perfectly for this recipe.
- Stir halfway through cooking – This helps the rice cook evenly and prevents it sticking to the bottom of the pan.
- Cut the halloumi evenly – Evenly sized cubes help the halloumi cook consistently and distribute nicely through the rice.
More easy halloumi recipes
If you love cooking with halloumi, you’re in the right place. This salty, squeaky cheese is brilliant for quick weeknight dinners and works in everything from curries to pastas and traybakes.
You can explore all of my halloumi recipes here: Halloumi recipes for easy weeknight dinners
Or try one of these reader favourites:
- Butter Halloumi Curry – a rich, creamy curry packed with flavour and ready in under 30 minutes.
- Chorizo and Halloumi Pasta – smoky chorizo and golden fried halloumi tossed through a quick creamy pasta sauce.
- The Ultimate Halloumi Burger – crispy halloumi stacked in a bun with all the best toppings.
Halloumi is one of my favourite ingredients for fast, satisfying dinners – so if you’re looking for more ideas, the full halloumi recipe collection is the best place to start.
SO easy and perfect for kids!