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.
Holy cow! This is going to be like baking cookies. I’ll need to make two batches of the rice just cooked in the coconut milk since after tasting it a lot never made it as far as the finished recipe!
Correction coconut water.
We love it, too! And she makes it on the boat in a tiny galley. Happy times for you, and thanks for letting us know. Cheers, Faith
Eileen,
So sorry it wasn’t to your taste! I have made it many times, and so has chef Chris Prosperi; we love it. It’s collected in the Genius Recipes book. Having said all that, this is always about what one person loves and another person doesn’t. No one should be lectured about what to like and not like. So we’ll hope we offer something you DO like.
Cheers,
Faith
I just made this for our end-of-school-year office party to rave reviews. Thank you! I zested a lime and added the juice because to me, mango is always better with lime.
Great job, Amy! It’s crazy delicious, isn’t it?
Cheers, Faith