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 mediumFull Story Recipe from Bill Carville of LouisianaFull Story Recipe from Robin Mattox of South CarolinaFull Story Recipe from Bonnie Saucier of Moss Bluff, La.Full Story Recipe from Kathleen McMahon of New YorkFull Story Recipe from Janet W. of IowaFull Story Recipe from Candace N. SakudaFull Story Recipe from Vanishree Shashank of Ore.Full Story
