vrijdag 22 november 2013

Arborio Rice Coating (Kopie)

This is by far the best coating I know for anything fried. 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 mill, you can halve the recipe. And you can grind the rice in small batches. But I like to have extra around to add to "risottos" made out of grains other than Arborio rice. Or to use as a thickener for gravies, soups, and stews.

Serves: Makes about 5 cups

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

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 a sealed container in the freezer to maintain maximum freshness.
If you like an even crunchier texture, substitute polenta for the semolina.

This is one place I do use table salt. In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating.

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