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>>