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 >>
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