A Few Tricks Keep Your Rice Out Of A Sticky Situation

Dear Merri Lou: I love the rice served in Mexican restaurants. I’ve tried several Spanish rice recipes but to no avail. Am I using the wrong type of rice? Mine turns out too sticky and moist and doesn’t separate like the restaurant style rice does. - Shannon, Spokane

Dear Shannon: Before embarking on her new career adventure in Texas, former food correspondent Laura Carnie supplied this recipe. Be sure to use long-grain rice; the grains will stay more separated than with the stickier, short-grain rice. Browning the rice before adding liquid also helps.

Mexican Rice

1-1/2 cups long-grain rice

1/2 cup chopped onion

1/2 cup chopped green pepper

1 clove garlic, minced

2 tablespoons vegetable oil

2-3/4 cups chicken broth

1/3 cup mild salsa

In large saucepan over low heat, cook rice, onion, green pepper and garlic in oil until rice is lightly browned, stirring frequently. Stir in chicken broth and salsa; bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 20 minutes.

Yield: 6 servings.

Dear Merri Lou: Do you have a recipe for making shredded beef? I would surely appreciate it. I lost mine and can’t remember how to prepare it. Thanks a bunch. - HC, Spokane

Dear HC: Shredded beef is used as a basis in any number of recipes. Here’s one, also left for you by Laura, for fork-tender meat.

Shredded Beef

From the Washington State Beef Commission.

2 pounds boneless beef chuck pot roast

1 medium onion, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

Water

Place pot roast, sliced onion, salt and pepper in Dutch oven. Add 1/2 inch water to pan; cover tightly and cook over low heat on top of range, or in 300-degree oven, 2 to 2-1/2 hours or until beef is tender. Let cool slightly; pour off juices. Shred beef with 2 forks.

Dear Merri Lou: I have a favorite restaurant, The Olive Garden, that serves two sauces that my husband and I love, but have not been able to imitate at home: bechamel and alfredo. The bechamel is creamy and flavorful, the alfredo not so creamy yet very flavorful. Do you have any recipes that capture the flavors I am looking for? Mine are always pretty bland and I’ve checked every cookbook I could get my hands on. Thank you for any help you can offer. - C. Winters, Reardan, Wash.

Dear C. Winters: Cyndy Sweet, culinary manager at The Olive Garden in Spokane, was kind enough to share the restaurant’s recipes. The bechamel uses very simple ingredients (check out the variations offered in “Joy of Cooking”). A little of the alfredo sauce goes a long way.

Bechamel Sauce

From The Olive Garden Italian Restaurant.

6 tablespoons butter

6 tablespoons flour

3 cups 2 percent milk

In a saucepan, melt the butter and stir in flour. Cook for 2 minutes over medium heat; do not allow the mixture to become darker than a blond color. Add milk and bring to boiling point. Remove from heat and keep warm until ready to use.

Alfredo Sauce

From The Olive Garden Italian Restaurant.

6 tablespoons butter

6 tablespoons flour

2 teaspoons crushed garlic

2 cups heavy cream

1 cup whole milk

1 cup Parmesan cheese

1/4 teaspoon black pepper

Melt butter. Add flour and garlic and cook for 2 minutes on medium heat; do not allow mixture to brown. Add heavy cream and milk and bring up to boiling. Reduce heat and add cheese and pepper. Keep warm until ready to use.

Dear Merri Lou: Our family is having a “cousin reunion” at the end of May. One of my cousins said his mother used to make a sweet molasses roll that was delicious. I’ve tried to find a recipe for the rolls but haven’t had any luck. My grandparents came from Russia, and I wouldn’t be surprised if that is where the recipe originated. Thank you for your help. - Catherine, Mead

Dear Catherine: These sweet rolls take less effort to make than a regular loaf of bread, but they are very delicious. Have a fun reunion.

Sweet Molasses Rolls

Adapted from a recipe on the World Wide Web.

5-1/2 to 6-1/2 cups flour

2 packages dry yeast (4-1/2 teaspoons)

1/2 cup molasses

1/2 cup butter

1-1/2 cups warm water

2 eggs

1 teaspoon salad oil

Combine 2 cups of flour with the yeast and sugar. Stir well. Add the molasses, butter and warm water. Beat for 2 minutes.

Add the eggs and 2 to 2-1/2 cups flour. Beat until thick and elastic. Add enough flour to make a soft dough. Knead on a floured board for 5-10 minutes. If the dough starts to get sticky, sprinkle on some more flour. Cover with plastic and let rise in a warm place for 20 minutes.

Punch the dough down, then divide into 2 pieces. Separate each piece into 7-9 rolls, placing 1-2 inches apart in baking pan. Brush with oil and bake in a 350-degree oven for 30-40 minutes.

Yield: 14-18 rolls.

, DataTimes MEMO: Have a food question? Looking for a recipe? Merri Lou Dobler, a registered dietitian in Spokane, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Merri Lou Dobler The Spokesman-Review