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.

Chef's Note: 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.