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

Tomato Sambal:
Mix finely sliced red chilies, bird’s  eye chilies, shallots and tomatoes together.  Add salt and stir until everything is well-blended.

Methods:
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.