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
2 Tbsp. canola oil 2 Tbsp. cumin seeds 1/2 Tsp. curry powder 4 cups water 2 cups basmati rice 2 Tsp. salt 1. In 3-quart saucepan over medium heat, heat canola oil until very hot, but not smoking.
Recipe from Nancy Buckley of San Miguel, Calif.
Recipe from Robin Mattox of South Carolina
Recipe from Kim Taylor of Ohio
Recipe from Bonnie Saucier of Moss Bluff, La.
Recipe from Freda Jones of North Carolina
Recipe from Leigh Davis of Georgia
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