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 medium
Recipe from Bill Carville of Louisiana
Recipe from Robin Mattox of South Carolina
Recipe from Bonnie Saucier of Moss Bluff, La.
Recipe from Kathleen McMahon of New York
Recipe from Vanishree Shashank of Ore.