2 Tbsp. canola oil 2 Tbsp. peeled/grated fresh ginger root 1/2 Tsp. ground cumin 4 cups water 2 cups basmati rice 2 Tsp. salt 1 Lg. lime (zested and juiced) 1. In 3-quart saucepan over mediumMore > Recipe from Bill Carville of LouisianaMore > Recipe from Robin Mattox of South CarolinaMore > Recipe from Bonnie Saucier of Moss Bluff, La.More > Recipe from Kathleen McMahon of New YorkMore > Recipe from Janet W. of IowaMore > Recipe from Candace N. SakudaMore > Recipe from Vanishree Shashank of Ore.More >
