2 cups basmati rice
1/3 cup diced dried mango (1/4-inch dice)
1/3 cup diced dried figs
1/3 cup dried sour cherries (or unsweetened cranberries), cut in half
3 cups plus 1 cup unsweetened coconut water
1/2 cup slivered almonds, toasted
1/2 cup flaked unsweetened coconut, toasted
1 tablespoon lime zest
Kosher salt and freshly ground black pepper to taste
Preheat oven to 350°F.
Rinse the rice under cold running water until the water runs clear. Drain the rinsed rice for at least 10 minutes in a stainer. have the rice sit in the strainer until it is ready to use.
Place the dried mango, figs and sour cherries (or unsweetened cranberries) in a small bowl.
Place all four cups of the coconut water in a small pot and bring to a boil. Turn off the heat and take one cup of the water to pour over the dried fruit in the bowl. Cover the fruit with plastic wrap and let sit for 20 minutes.
Add the rice to the pot with the hot coconut water and place the pot over medium-high heat, stirring occasionally. Bring the mixture to a boil, turn off the heat and cover with a lid or tinfoil.
Place the covered pot in the oven and cook for 18 minutes or until the liquid has been absorbed by the rice. Take the pot out of the oven and leave covered on the stove for 10 minutes.
Uncover rice, place in a large bowl and add the toasted almonds, toasted coconut and lime zest. Drain the softened fruit carefully to make sure you don’t introduce any more water to the cooked rice and add to the pot. Fluff the rice with a fork and stir to combine with the other ingredients. Adjust the seasoning with salt if needed. You will have enough rice for four with ample leftovers.