Rice Crumbs

While breadcrumbs and semolina have long been staples in my kitchen for adding a crunchy coating when I bake or deep-fry food and as a binding agent in meatballs and meatloaf, recently I’ve been trying to re-create those same textures with rice. These rice crumbs are a fantastic way to achieve this, and a great way to use up leftover cooked rice. You’ll probably want to double this recipe and make some extra.