Crispy Rice Salad with Çiğ Köfte
Lately, we’ve fallen down a rabbit hole – the one of crispy salads. Whether it’s crispy potato salad, crispy gnocchi salad, or crispy rice salad – our Instagram feed is full of them, and we’re officially obsessed. Because seriously, what’s better than fresh ingredients, a really good creamy dressing, and a little crunch on top? Exactly. We immediately think of our crispy feta salad and our crispy dumpling salad with curry dressing.
This time, we went for a crispy rice salad, but the real highlight is the Çiğ Köfte. If you haven’t tried them yet: these are small, spicy bulgur balls from Turkish cuisine, traditionally served raw, with a rich, savory, and slightly spicy flavor. We used the mix from Bauck Mühle. With this, the Çiğ Köfte are super easy to make, completely vegan, and thanks to couscous made from corn & rice, even gluten-free – perfect for taking the salad to the next level. With the code „ZJ15“ you’ll get 15% off in the Bauck Mühle online shop until October 28, 2025.
And now for the crispy extra: for the ultimate crunch, you can either pop the rice mixture in the air fryer at 200 °C (392 °F) for 10–12 minutes, shaking once halfway – super easy, quick, and with very little oil; bake it in the oven on a baking sheet at 200 °C (392 °F, fan) for about 12–15 minutes, turning every 5 minutes if you’re making a larger batch; or fry it classically in a pan with a little oil over medium heat for 8–10 minutes, stirring constantly, which gives a wonderfully aromatic, roasted flavor. Whatever method you choose – the result is this amazing crispy bite that really takes the salad to the next level.
The best part: crispy rice salads are perfect for using up leftovers. If you have leftover rice from the day before – jackpot! The recipe works best then because cold rice crisps up beautifully in the pan.
Can I use a different type of rice?
Of course! Basmati, jasmine, whole grain – all works. The only important thing is that it’s not freshly steamed, otherwise it will stick together in the pan. Cold leftovers are truly the secret to that crunchy crust.
I don’t have all the veggies – is that okay? Absolutely. This salad takes whatever your fridge has to offer. No bell pepper? Add radishes instead. Broccoli instead of cucumber? Go for it – the more colorful, the better.
How long does the salad keep?
Freshly made, it’s obviously at its crispiest. But if you have leftovers, just store them in the fridge. The next day it won’t be as crispy, but the flavors will have melded beautifully – not bad at all!
One small tip: Make sure to cool the rice quickly after cooking and store it in the fridge, otherwise bacteria can develop. Don’t worry – properly chilled rice is completely safe and will stay super crunchy when you crisp it later in the air fryer, oven, or pan.
Crispy Rice Salad with Çiğ Köfte
Ingredients
For the Crispy Rice:
- 250 g (1.25 cups) cooked jasmine rice (from the day before) (approx. 85–100 g (0.5 cups) uncooked jasmine rice)
- 4 tbsp (0.25 cups) olive oil
- 1 tsp ground cumin
- 1 tsp ground turmeric
- salt
For the Salad:
- 1 red onion
- 0.5 cucumber
- 1 yellow bell pepper
- 30 g (1 cup) parsley
- 20 g (0.66 cups) mint
- 80 g (0.5 cups) pomegranate seeds
For the Dressing:
- 4 tbsp (0.25 cups) pomegranate juice
- 2 tbsp olive oil
- 2 tbsp agave syrup
- juice of 0.5 lemon
- 0.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 garlic clove
- salt
- pepper
Additionally:
- Cig Köfte (e.g., from Bauck Mühle)
- lemon
Instructions
- Prepare the Çiğ Köfte according to the package instructions.
- Mix the cooked rice with olive oil, cumin, turmeric, and salt. Transfer to the air fryer and cook at 200 °C (392 °F) for 10–15 minutes until crispy.
Tip: For the ultimate crunch, you can prepare the rice mixture in the air fryer (200 °C / 392 °F, 10–12 minutes, shake once), in the oven (200 °C / 392 °F, fan, 12–15 minutes, turn every 5 minutes – ideal for larger batches), or classically in a pan (with a little oil, 8–10 minutes over medium heat, stirring constantly). Whichever method you choose, you’ll end up with that wonderfully crispy bite that takes the salad to the next level.
- Meanwhile, prepare the vegetables and herbs: slice the onion and cucumber thinly, dice the bell pepper, and roughly chop the parsley and mint.
- For the dressing, whisk together pomegranate juice, olive oil, agave syrup, lemon juice, cumin, cinnamon, and finely grated garlic in a bowl. Season with salt and pepper.
- In a large bowl, combine the rice, vegetables, herbs, and pomegranate seeds. Pour over the dressing and gently fold everything together. Let the salad sit for 10 minutes to allow the flavors to meld, then serve fresh with the Çiğ Köfte and lemon wedges.
