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Cook rice with a generous pinch of salt.
While the rice is cooking, make the dressing. Put all the dressing ingredients into a jar with at least a 3 cup capacity and shake well. Taste and adjust as desired. Scoop the rice into a large mixing bowl and stir in about half of the dressing until completely mixed in. The rice will absorb the dressing as it cools to room temperature. When it is at or near room temperature, stir in the scallions, jalapeno, and grated ginger. Heat a grill pan over medium high heat. Halve the peaches, and place the peaches onto the grill pan, cut side down, till the cut edges start to brown and caramelize. Cut the halves into 16-25 small pieces. (Each piece should be about the size of a pistachio.) Gently stir the peaches into the rice. If you're serving this right away, add the rest of the dressing to taste, and then stir in the herbs, pistachios and toasted coconut flakes.
If you're bringing the salad to a house concert, plan to stir in the dressing, herbs, nuts and coconut just before serving.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Brilliant green finishing oil — desserts, salads, fish
Shelled raw pistachios — baklava, ice cream, dukkah, pesto variation