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 heat, heat canola oil until very hot, but not smoking. Add ginger root and ground cumin and cook for 1 minute.

2. Add 4 cups water and bring to a boil. Stir in rice and salt.

3. Reduce heat to low; cover and cook 15 to 18 minutes until all water is absorbed and rice is tender.

4. Stir in lime juice and zest.

(Copyright 2001 The National Turkey Federation. All Rights Reserved)