Cucumber Mango Rice


  • 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


  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.