Crispy Rice Rounds with Arugula, Orange & Halloumi

Got leftover rice sitting in your fridge and not sure what to do with it? This is one of the easiest and most delicious ways to transform it. These crispy rice rounds are golden and crunchy on the outside, soft on the inside, and topped with fresh arugula, juicy orange, and savory halloumi. It’s a simple, balanced dish that turns everyday leftovers into something completely new.

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What Makes These Leftover Crispy Rice Rounds So Good

• It turns leftover rice into something special: What started as simple cooked rice becomes a dish that feels fresh, elevated, and so satisfying.
• The texture contrast: Crispy, golden rice on the bottom, fresh and peppery arugula on top, juicy bursts of orange, and warm, golden halloumi. It’s that perfect mix of crunchy, soft, and creamy!
• Simple but impressive: With just a few ingredients and a straightforward method, this dish looks beautiful on the plate and feels a little elevated. It's perfect for everyday meals and casual entertaining.
• A lighter way to enjoy comfort food: You still get that satisfying crispy base, but paired with fresh toppings, it keeps the dish feeling light and balanced.

Ingredients

• Leftover rice: The foundation of this dish, creating that crispy, golden base. Slightly sticky rice works best, so the rounds hold together. I used cold, day-old Jasmine rice.
• Parmesan: Helps bind the rice and creates that golden, crispy crust when cooked.
• Halloumi: Like in this Grilled Halloumi with Pear and Honey Appetizer, halloumi adds a salty, savory bite with a crispy exterior and soft, warm center.
• Arugula: Brings a fresh, peppery flavor that balances the richness of the crispy rice and cheese. Make sure to use fresh, crisp arugula.
• Orange: Adds natural sweetness and acidity, which brightens the entire dish. Use a sweet, juicy orange (like navel). I love the combination of sweet and savory. I use an orange and avocado combo in my Citrus Avocado Salad Recipe and it's just so refreshing.
• Greek yogurt: Adds creaminess and tang to the dish, and can also help bind the rice if needed. Plain Greek yogurt (2% or full-fat) works best.
• Mustard: Smooth Dijon Mustard creates a well-balanced, creamy dressing and gives the dressing a subtle sharpness and depth of flavor.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

• Halloumi: Swap the halloumi for paneer for a softer, less salty flavor. Just make sure to lightly season it before cooking.
• Arugula: Try spinach, mixed greens, or even microgreens, as I use in my Caprese Salad With Microgreens or my Broccoli Microgreens Breakfast Sandwich.
• Orange: You can use grapefruit for a slightly bitter edge.
• Add extra crunch: A handful of toasted almonds or seeds works nicely if you want more texture.
• Turn it into a full meal: Add grilled chicken, chickpeas, or lentils for an extra boost of protein.

Step-by-Step Instructions

STEP 1: Prepare the Rice Mixture

In a bowl, combine the leftover rice, finely grated parmesan, and olive oil. If the rice feels dry or doesn’t hold together when pressed, mix in 1 tablespoon of Greek yogurt.

STEP 2: Shape the Rice Rounds

Divide the mixture into equal portions and press firmly into compact rounds, about ½ inch thick. Make sure they are tightly packed so they hold together when cooking. Place them in a non-stick pan with a little oil.

STEP 3: Crisp the rice rounds

Heat the pan over medium heat and cook undisturbed for 12-15 minutes, until deeply golden and crispy on the bottom.
Carefully flip with a wide spatula and cook for another 12-15 minutes. Transfer to a plate and let rest for a few minutes to firm up.

STEP 4: Cook the halloumi

In the same pan, cook the halloumi slices over medium heat for 2–3 minutes per side until golden and slightly crisp.

STEP 5: Make the dressing

In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and creamy.

STEP 6: Assemble and serve

In a bowl, toss the arugula and orange segments with the dressing. Top each rice round with the dressed salad. Finish with the halloumi slices on top.

Frequently Asked Questions

Serving suggestions

These crispy rice rounds are best served fresh while the base is still warm and crisp. Serve them as a light lunch or dinner, paired with a simple seafood soup or extra greens on the side. They also work great as a shareable appetizer, just make smaller rounds and let everyone build their own bites. For extra protein, add grilled chicken, chickpeas, or lentils. You can also serve them alongside a dip like hummus or tzatziki for an extra layer of flavor.

Storage and reheating suggestions

Store any leftover components separately. Keep the rice rounds in an airtight container in the fridge for up to 2 days, and store the salad and dressing separately to keep everything fresh and prevent sogginess.

To bring back the crispiness, reheat the rice rounds in a pan over medium heat with a small amount of oil until crispy again. Make sure not to microwave, as it will soften the rice and take away the crisp texture.

Other delicious leftover revival recipes

Recipe

Crispy Rice Rounds with Arugula, Orange & Halloumi

Irina

Got leftover rice sitting in your fridge and not sure what to do with it? This is one of the easiest and most delicious ways to transform it. These crispy rice rounds are golden and crunchy on the outside, soft on the inside, and topped with fresh arugula, juicy orange, and savory halloumi. It’s a simple, balanced dish that turns everyday leftovers into something completely new.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine Mediterranean Inspired

Servings 6 crispy rice rounds

Calories 364 kcal

Equipment

• ▢
  non-stick skillet
• ▢
  Egg Rings

Ingredients

  

1x2x3x

For the Crispy Rice Rounds

• ▢ 2 cups leftover cooked rice jasmine preferred
• ▢ 2 tablespoons parmesan finely grated
• ▢ 2 teaspoons olive oil for rice rounds
• ▢ Optional: 1 tablespoon Greek yogurt if needed for binding
• ▢ 1 tablespoon olive oil to cook the rice rounds

For the Topping Salad

• ▢ 150 g (5 oz.) halloumi cubed
• ▢ 2 cups fresh arugula
• ▢ 1 small orange peeled and segmented

For the Citrus Yogurt Dressing

• ▢ ¼ cup Greek yogurt
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon lemon juice or orange juice
• ▢ 1 teaspoon olive oil
• ▢ Salt & black pepper to taste

Get Recipe Ingredients

Instructions

Prepare the Rice Rounds

• In a bowl, mix the leftover rice, parmesan, and olive oil. If the rice feels dry or doesn’t hold together, mix in the Greek yogurt.
  2 cups leftover cooked rice, 2 tablespoons parmesan, 2 teaspoons olive oil, Optional: 1 tablespoon Greek yogurt
• Divide the mixture and press firmly into compact rounds, about ½ inch thick.
• Heat a non-stick pan over medium heat with a little oil. Cook the rice rounds undisturbed for 12-15 minutes until golden and crisp. Flip and cook another 12-15 minutes. Place the crispy rice rounds on a plate and set aside to rest.
  1 tablespoon olive oil

Cook the Halloumi

• In the same pan, cook the halloumi slices over medium heat for 2–3 minutes per side until golden.
  150 g (5 oz.) halloumi

Make the Dressing

• Whisk together the Greek yogurt, Dijon mustard, citrus juice, olive oil, salt, and pepper until smooth.
  ¼ cup Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice or orange juice, 1 teaspoon olive oil, Salt & black pepper

Assemble

• Toss the arugula and orange with the dressing until lightly coated. Top the rice round with the salad, and finish with the warm halloumi.
  2 cups fresh arugula, 1 small orange

Notes

• Use cold, day-old rice for best results
• Don’t flip the rice too early, this helps form a crisp crust
• Lightly dress the salad to keep the rice crispy
• Best served immediately
• Reheat the rice rounds in a pan over medium heat with a small amount of oil until crispy again. Make sure not to microwave, as it will soften the rice and take away the crisp texture.

Nutrition

Calories: 364kcalCarbohydrates: 52gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 344mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 208IUVitamin C: 10mgCalcium: 314mgIron: 1mg

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