The coconut water in this recipe adds a delicate, hint of coconut flavor, while the mango infuses a gentle sweetness. This is a versatile rice dish. It can be served warm, or at room temperature. Perfect for a summer day.
Ingredients
- 3 cups coconut water
- 1½ cups Jasmine rice
- 1 tablespoon butter unsalted
- 1 teaspoon kosher salt
- 1½ cups cucumber half-moon (preferably English Cucumber)
- 1 mango pitted, peeled and diced. (about 1 cup)
- cashews chopped
- salt to taste
Servings:
Instructions
- Boil coconut water in a large saucepan. Stir in rice, butter and salt. Return mixture to a boil, cover and reduce heat to low. Cook rice until tender, 15 minutes. Add Cucumber and mango, season with salt and garnish with chopped cashews.
