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Mmmmmm.....that sounds delicious. And what to serve with it? Ice cream, of course, in a watermelon bowl.

WATERMELON ICE CREAM

METHOD BTB 2 cups watermelon puree, cup sugar, tb corn syrup, 1/8 tsp salt; simmer 20 min. Offheat, add liquor, tsp vanilla. Mix into 2 cups plain watermelon puree. Chill thoroughly. Add 2 c light cream; fridge 4-24 hours to chill & meld. Freeze in ice cream maker to soft consistency. Spoon into airtight container, sprinkling w/ 2 oz shaved dark chocolate as you pack. Freezer/harden several hours before serving.

SERVE in watermelon bowl.

Use 1/3 c Passoa Passion Fruit liquor (Chambord, port wine, or vodka); watermelon's high water content ices up in freezer---alcohol displaces ice crystals so you get ice cream not a solid block of ice. When refrozen, thaw a bit til scoopable.

Got any leftover basmati rice? Try this Peanut Butter Rice---obviously a child's fave.

PEANUT BUTTER RICE as served at Disney's Boma Ledge.

METHOD Mix smooth 2 1/3 c cooked basmati rice, 6 tbl p/butter, cup coconut milk, ½ c soy sauce,
1/8 tea ea ginger, coriander, cayenne, ¼ tea granular garlic, ½ c sugar, 1/8 bunch rough-chp parsley;
heat to 145-150 deg internal. Taste/adjust seasonings.

SERVE sprinkled w/ chp parsley.

That looks really good. Maybe I will try it but I don’t have a blender. So I guess I can’t try it unless my food processor will work. Watermelon flavor is so refreshing.