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Ginger citrus rice

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.

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