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 Janet W. of Iowa Recipe from Candace N. Sakuda Recipe from Vanishree Shashank of Ore.