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Ingredients
- 2 tablespoons gingerroot, peeled and grated
- 1/2 teaspoon cumin, ground
- 2 cups rice, brown
- 1/2 teaspoon salt
- 1 large lime, zested and juiced
Method
- Spray a 3 quart saucepan with cooking spray and place over medium heat until pan is very hot, but not smoking. Add ginger root and ground cumin and cook for 1 minute.
- Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15-18 minutes until all water is absorbed and rice is tender.
- Stir in lime juice and zest.
