1 cup Arborio rice
1 cup semolina
3 cups all-purpose flour
2 Tbs. table salt
1 tsp. freshly-ground black pepper
Directions:
Put the rice in a blender and grind until very fine.
Shake out into a large bowl and add the semolina, flour, salt and pepper.
Toss until well blended.
Store in sealed container in the freezer to maintain maximum freshness.
Chef's note: This is one place I do use table salt. In general I prefer gray salt or kosher salt, but they are too heavy and will not stay distributed throughout the coating.
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