- Place butter in a large, nonstick skillet and heat over medium heat until melted. Add ginger, lemon peel, and lemon grass paste and blend. Add rice and toss until fully mixed and heated through, approximately 3 minutes.
- Add watermelon juice one cup at a time, stirring frequently, until fully cooked. Add more juice if necessary. Add juice of 1 lemon (approximately 2 Tbsp), dried tart cherries and salt to taste.
- Garnish with coconut and/or nuts as desired.