- 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
- Boil coconut water in 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.