What To Do:
1. Cook rice: In a medium saucepan, over high heat, bring 2½ cups water and ½ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 25 minutes or until liquid is absorbed.
2. Make glaze: Set ¼ of watermelon aside and chop. Puree remaining watermelon in a blender or food processor. Place in a small saucepan with strawberry preserves, lime juice, and soy sauce. Bring to a boil. Boil 8 minutes or until slightly syrupy. Set aside half of glaze.