Preparation

• Melt 1 Tbs. of the butter in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes.
• 用叉子，盖子绒毛绒毛搁置。同时，结合朗姆酒，红糖，2汤匙。石灰汁，剩下的2汤匙。在1夸脱的平底锅中的黄油。将煮沸的中等热量煮沸，煮至糖浆，约5分钟。搅拌1/8 TSP。盐并从热量中取出。
• 在中碗中，将剩余的2个TB组合在一起。石灰果汁用油，齐全，卡宴，1-1 / 2茶匙。盐和1/2茶匙。黑胡椒。加入猪肉和折腾。将猪肉，甜椒和洋葱拧到四个12英寸金属串上，交替肉类和蔬菜。
• Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.
• Add the zest to the rice and fluff. Brush the skewers with any additional glaze and serve with the rice and lime wedges, if you like.