Cucumber Mango Rice

Ingredients

• 3 cups coconut water
• 1½ cups dry jasmine rice
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1½ cups cucumber sliced in half-moons
• 1 mango pitted, peeled, diced
• salt to taste
• chopped cashews

Instructions

1. Boil coconut water in large saucepan.
2. Stir in rice, butter, and salt. Return mixture to a boil, cover, and reduce heat to low. Cook rice until tender, 15 minutes.
3. Add cucumber and mango, season with salt, and garnish with chopped cashews.