Crispy Rice Rounds with Arugula, Orange & Halloumi

Leftover rice transformed into crispy rice rounds with fresh arugula, citrus, and halloumi.

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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.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Lunch

Cuisine: Mediterranean Inspired

Diet: Gluten Free, Vegetarian

Servings: crispy rice rounds

Calories: 364kcal

Author: Irina

Equipment

Ingredients

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