Creamy Coconut-Lime Rice With Peanuts

• 1 cup uncooked jasmine rice, rinsed
• 1 (13- to 14-ounce) can coconut milk
• Salt and pepper
• 1 (1 ½-inch) piece ginger
• 2 large garlic cloves
• 2 limes
• ½ cup roasted and salted peanuts, crushed
• 2 tbsp peanut butter
• 2 tsp granulated sugar
• 2 tsp sambal oelek
• 2 cup ripe cherry tomatoes, halved (about 10 ounces)
• 1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)

Instructions

1. Cook the rice according to the packaging instructions until tender, replacing 1 ¼ cups of the cooking water with 1 ¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.
2. While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.
3. When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.