Arborio Rice Coating

READY IN: 15mins
Recipe by winkki

An adopted recipe whose original intro read: "It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice/coffee mill, you can halve the recipe. And you can grind the rice in small batches. Or to use as a thickener for gravies, soups, and stews." Originally posted by Mean Chef.

Top Review by Kay D.

I love this! Used this on some tilapia fillets (yes, I fried them). It was excellent! The crust was wonderfully crisp and stayed on the fish. Lovely color and flavor, too! I will be using this one on fish from now on, as well as experimenting with other types of meat.

Ingredients Nutrition

Directions

  1. Put the rice in a blender and grind until very fine.
  2. Shake out into a large bowl and add the semolina, flour, salt, and pepper.
  3. Toss until well blended.
  4. Store in a sealed container in the freezer to maintain maximum freshness.

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