• 250 gram long grain rice
• 2 ears of corn, kernels stripped from the cobs
• salt to taste
• water
• 5 long string beans
• ½ cup spinach leaves
• ½ cup kangkung leaves (water convolvulus)
• 200 gram pumpkin, cut in 2 x 2 cm pieces of 1 cm thickness
• 20 kemangi (Horappa basil) leaves

• Boil the rice together with the corn kernels and the salt in enough water to cover rice to a depth of  6 cm
• After the water comes to a boil, add the long beans, cut in 5 cm lengths.  Cook until the rice is half done; add the spinach leaves, the kangkung, the pumpkin, and the basil.  Simmer tightly covered, until rice is done.  Remove.
• Serve with tomato sambal and fried salted fish.

Sambal Tomat

• Mix finely sliced red chilies, bird's  eye chilies, shallots and tomatoes together.  Ass salt and stir until everything is well-blended.