Cucumber-Mango Rice
Servings
6
Servings
6
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
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.