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Prepare the rice according to the package instructions until tender, substituting 1¼ cups of the cooking water with 1¼ cups of coconut milk. Fluff the cooked rice with a fork, transfer it to a serving bowl, and season with salt and pepper — aiming for a well-seasoned, almost buttery taste reminiscent of cacio e pepe. Let it cool.
While the rice is cooking, place ¼ cup of coconut milk in a separate bowl. Finely grate ginger and garlic into the bowl, then add the zest of 1 lime. Squeeze the juice from both limes into the bowl. Whisk in ¼ cup of peanuts, peanut butter, sugar, and sambal. Season with salt.
Just before serving, add tomatoes and ¾ cup of herbs to the rice bowl. Pour in the coconut dressing, toss thoroughly to coat, season with pepper, and garnish with remaining ¼ cup of crushed peanuts and ¼ cup of herbs. For optimal flavor, serve at room temperature on the same day it's prepared.