Arborio Rice Coating

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 5
• 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.

Reviews

[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.

 

[ClareVH]

It is a bit difficult to review a recipe that doesn't "stand alone", but I am giving 5 stars because this recipe achieves the stated goal: it *does* give a crispy, attractively browned crust to fried foods. I used this in place of flour on "Balsmic Chicken Livers" #91762 by Flemish Minx, and had a great result. I have a lot more in the freezer, and am looking forward to similar great results in future recipes. Thanks, Meanie!