Arborio Rice Coating

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.

• Ready In: 15 mins
• Yields: 5 cups

Ingredients

• 1  cup arborio rice
• 1  cup semolina
• 3  cups all-purpose flour
• 2  tablespoons table salt (see Chef's Note)
• 1  teaspoon fresh ground pepper

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.